Cupcakes

Ingredients
150 g butter, softened
150 g sugar
3 eggs, beaten
150 g self-raising flour, sifted
1 tsp vanilla extract
1 tbsp milk

For the frosting:
75 g butter, at room temperature
150 g icing sugar
1 tbsp milk
1 tsp vanilla extract
a selection of food colouring, choose your favourite colours

To decorate:
• crystallised flower petals, (optional), See Cook's note • sprinkles, (optional) • silver balls, (optional) • hundreds and thousands, (optional) • sweets, (optional)  

Method
 1. Preheat the oven to 180C/160C fan/ gas 4.
2. Cream together the butter and sugar until light, fluffy and pale.
3. Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.
4. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.
5. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.
6. For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.
7. Mix your chosen food colouring colours into the icing to give an even colour. 8. Once the cupcakes are totally cool, spoon or pipe the icing onto your cupcakes and finish with your chosen decorations. Then allow to set for at least 30 minutes.