- For the cupcakes
- ½ cup unsalted butter
- ½ cup superfine caster sugar
- 1 teaspoon vanilla extract
- 1 cup self-rising flour (sifted)
- 1 pinch salt
- 2 eggs (beaten)
- For the buttercream
- 1 cup unsalted butter
- 2 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- pink, green and yellow Food coloring
- To decorate
- small Sweets
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Cream the butter and sugar in a mixing bowl until light and fluffy. Stir in the vanilla.
Sift in the flour and salt and lightly fold into the mixture alternately with the eggs until well blended.
Spoon into the paper cases and bake for 20-25 minutes until golden brown and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
For the buttercream: beat the butter in a bowl until light and creamy. Gradually sift in the icing sugar and beat well until smooth. Stir in the vanilla.
Divde the mixture into 3 small bowls. Colour one bowl pink, another green and the third, yellow with a few drops of food colouring.
Put the buttercream into 3 small piping bags and pipe swirls on top of the cakes.
Decorate with small sweets.