Funfetti Vanilla Cupcakes

Ingredients

• 175 g Butter or baking spread (softened, unsalted)
• 175 g Caster sugar
• 3 Eggs (large)
• 1 tsp Vanilla extract
• 175 g Self raising flour
• 35 g Sprinkles
• 200 g Butter (softened, unsalted)
• 400 g Icing sugar
• 1 tsp Vanilla extract
• 2-3 tbsp Milk
• 2 tbsp Sprinkles

Instructions

1. 1

   Pre-heat your oven to 140C Fan/325F/Gas Mark 3, and line a cupcake tin with cupcake cases

2. 2

   To make the sponge, mix together the butter and sugar, ideally using an electric mixer, for exactly 5 minutes

3. 3

   Add the eggs and vanilla extract, and mix in well

4. 4

   Then gently whisk or fold in the self raising flour

5. 5

   Fold in the sprinkles with a silicone spatula or a wooden spoon until evenly distributed

6. 6

   Divide the mixture between the 12 cupcake cases

7. 7

   Bake them for 25-30 minutes or until they are golden brown and a skewer inserted in the centre comes out clean. Leave to cool completely on a cooling rack

8. 8

   Make the buttercream by mixing the butter on it's own for a few minutes. Add the icing sugar, vanilla extract and milk, and mix until smooth. For the best results use a stand mixer with the paddle attachment. You can add a little extra milk if it is too stiff

9. 9

   Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

10. 10

    Then add the sprinkles as decoration

11. 11

    Store in an airtight container in a cool place, eat leftovers within 3 days