You will need
12 Case Muffin Tin
180g Caster Sugar
160g Plain Flour
2 tsp Baking Powder
1 tsp Vanilla Essence
250g Icing Sugar
1/2 tsp Vanilla Essence
Splash of Milk
Food Colouring (Optional)
Preheat your oven to 180˚C and line the muffin tin with the cupcake cases.
Cream together the butter and sugar with an electric mixer until light and fluffy.
Sift in the flour and baking powder and fold into the mixture, then gradually add in the milk.
Add the egg and vanilla and mix until combined.
Add some mixture evenly between the cupcake cases and bake for 20mins. Place on a wire rack to cool
For the icing: mix together the icing sugar and butter with an electric mixer. Add the vanilla essence and a splash of milk to create the icing.
If using: add the food colouring to the icing and mix. Add the icing to the piping bag using a star shaped nozzle. Pipe onto each cupcake and add sprinkles.