125 g self-raising flour 125 g golden caster sugar 125 g butter or margarine 2 eggs
A few drops of vanilla essence
Method 1. Preheat the oven to 180°C/fan 160°C/Gas Mark 4. 2. Line cupcake tin with paper cases. 3. Beat the butter/margarine and sugar together until light and fluffy. Beat in the vanilla essence. 4. Beat in the eggs a little at a time with a little sieved flour, until it is combined. 5. Put heaped spoonfuls of the mixture into each bun case. 6. Place in the oven on the top shelf and bake for about 15–20 mins until golden brown. 7. Cool on a wire tray. 8. When cold, decorate with buttercream and your favourite toppings.
Buttercream icing Ingredients
125 g butter (at room temperature)
225 g sieved icing sugar
A few drops of vanilla essence Selection of food colourings Sweets (optional)
Method 1. Beat the butter, icing sugar and vanilla essence together until smooth and creamy.
2. Divide the icing into separate bowls for each colour you want to use, and gradually add the colouring, mixing well until the right colour is achieved.
3. Pipe or swirl icing onto each cupcake. Top with a sweet, fruit, sprinkles, or whatever else takes your fancy
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Strand 1: Food, Health and Culinary Skills Section 4: Focus on Food
