Ingredients

Ingredients

• 125g caster sugar
• 125g unsalted butter, softened
• 2 eggs
• 1 tsp vanilla extract
• 125g self-raising flour

ICING

• 200g icing sugar
• 1-2 tbsp milk
• food colouring, sprinkles, marshmallows, to decorate (optional)

Directions

Method

• STEP 1

  Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole cupcake tin with paper cases.

• STEP 2

  Put the sugar and butter in a bowl and mix together until pale, soft and fluffy. Gradually add in the eggs and vanilla until combined, sift in the flour and mix until smooth.

• STEP 3

  Use a spoon to divide the batter between the cases. Bake for 20 minutes until golden and a skewer inserted come out clean.

• STEP 4

  Put the icing sugar in a bowl, and mix in enough milk to loosen until the icing just falls off the spoon. Add colouring, if you like.

• STEP 5

  Let the cakes cool completely and then spoon icing onto each cake, letting some drizzle down the sides, if you like, and decorate with whatever toppings you prefer.