Vanilla cupcakes with swirled butter icing

Fork Vanilla cupcakes with swirled butter icing

Cooking time: 30

Preparation: 30 minutes

Cooking: 30 minutes

Serves: 6


Get creative with the decorations!


  • For the cupcakes -
  • 175g butter (at room temperature), cut into large pieces
  • 175g self-raising flour
  • 175g caster sugar
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 3 large Bird Bros eggs
  • For the icing -
  • 175g butter, room temperature
  • 1/2tsp. vanilla extract
  • 3tsp. milk
  • 350g icing sugar, sifted
  • 3 drops of pink edible colouring
  • edible decorations


  1. Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.

  2. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.

  3. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool. 

  4. Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency. Mix in the food colouring (two drops may be enough so add slowly).

  5. Carefully spoon the icing into a piping bag fitted with a star nozzle. Twist the end of the bag to seal the icing in.

  6. Pipe swirls of the icing on top of each cupcake. Scatter with sprinkles or other edible decorations.

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