Vanilla Cupcakes Makes: 6 regular cupcakes Preparation and Decorating: 30 mins. Cooking: 15 mins. _____________________________________________________________________

Ingredients 55g stork margarine

110g caster sugar (white or golden)

1 large egg

75g self-raising flour, sifted

60g plain flour, sifted

60ml semi-skimmed milk, at room temperature.

1/2 tsp vanilla extract.

For the buttercream:

125g butter, softened

250g icing sugar

1/2 tsp vanilla extract

Sprinkles

Method 1. Pre-heat the oven to 160C fan or 180C and line a muffin with cases. 2. In a large mixing bowl cream the margarine and sugar until the mixture is pale

and smooth, which should take 3-5mins using an electric hand mixer. Add the egg and continue mixing.

3. Combine the 2 flours in a separate bowl. Put the milk in a jug and add the vanilla extract.

4. Add 1/3 of the flour to the creamed mixture and beat well. Pour in 1/3 of the milk and beat again. Repeat these steps until all the flour and milk have been added.

5. Carefully spoon the mixture into the cupcake cases, filling them about 2/3 full. Bake for 10-15 mins or until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes. It should come out clean.

6. Remove from the oven and leave the cakes in the tin for about 10 mins before carefully placing on a wire rack to cool.

7. To make the buttercream, place the butter in a bowl and whisk with an electric hand whisk until pale. Sift in the icing sugar, add the vanilla and 2 tsp hot water from the kettle. Gently stir with a wooden spoon, before whisking again with the electric whisk. Continue to whisk for 3-4 mins.

8. Once the cupcakes are completely cool, ice them with the buttercream and decorate with sprinkles.