- For the cupcakes
- ½ cup butter
- ½ cup sugar
- 1 tsp vanilla extract
- 2 eggs (beaten)
- ⅔ cup self-rising flour (sifted)
- ½ tsp Baking powder
- For the vanilla buttercream
- ¼ cup unsalted butter
- ⅜ cup cream (18% fat)
- ½ tsp vanilla extract
- 2 ¾ cups powdered sugar
- To decorate
- blue and red Sugar pearls
For the cupcakes: Preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole bun tin.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the vanilla.
Add the eggs gradually, beating well. Sift in the flour and baking powder and gently fold into the mixture.
Spoon the mixture into the paper cases and bake for about 20 minutes, until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter with an electric whisk for 2-3 minutes until fluffy. Mix in the cream and vanilla extract alternately with the icing sugar and whisk until the cream is light and fluffy.
Spoon into a piping bag and pipe swirls on top of the cakes. Decorate with sugar pearls.