Name: Birthday cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 180g unsalted butter softened; 180g caster sugar; 3 eggs beaten; 180g self-raising flour; 1 tsp vanilla extract; ½ tsp baking powder; 80g sprinkles plus extra to decorate (ensure vegetarian, if needed); 200g unsalted butter softened; 400g icing sugar sifted; 1 tsp vanilla extract

Birthday cupcakes

Have fun making these fabulous birthday cupcakes, with rainbow sprinkles to decorate. Perfect for a party, bake sale or anytime treat for the whole family.

40 min total 15 min prep 25 min cook 12 534 cal

Instructions

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1 Line a 12-hole muffin tin with paper cases and heat the oven to 200C/180C fan/gas 6. Beat the butter and sugar together in a stand mixer, or use an electric whisk. Slowly whisk in the egg, a little at a time, along with a spoonful of the flour and the vanilla extract. Fold in the remaining flour, the baking powder and sprinkles. Divide the batter between the cases and bake for 18-20 mins until lightly golden and a skewer inserted into their centres comes out clean. Leave to cool for 5 mins in the tin, then transfer to a wire rack to cool fully.
2 For the buttercream, beat the butter using an electric whisk or in a stand mixer until softened slightly, then beat in the icing sugar in three additions until fully incorporated. Add a splash of water to loosen, then the vanilla extract. Spread the buttercream over the cooled cupcakes or spoon into a piping bag and pipe swirls on top. Decorate with more sprinkles. Will keep in an airtight container for three days.