Cupcakeworld

Methode

Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.

Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs.

Put the eggs in a jug and whisk by hand. Add the milk and vanilla extract and mix together.

Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth and thick.

Spoon the mixture into the paper cases until ½ full.

Bake in the oven for 18-20 minutes or until risen and springy to the touch.

Leave to cool slightly and then place on a wire rack.

To make the buttercream mix the icing sugar and butter together, then add the milk, mixing slowly, then increase the speed to high and whisk until soft and fluffy. Add a few drops of strawberry flavouring and pink food colouring

Top the cooled cupcakes with the buttercream using a palette knife or a piping bag.

Top with a sugar paste icing heart.