Ingredients :
Cupcakes
175g self raising flour
110g caster sugar
110g soft margarine
1 tsp baking powder
2 eggs
50ml milk
Buttercream :
250g unsalted butter softened
250g icing sugar
1 tsp of extract whichever flavour you like
Method :
Pre heat oven to 180c and line bun tray with paper cases.
Put all dry ingredients into a bowl make a well in the centre break in the eggs and add the margarine.
Using an electric hand mixer beat until all the ingredients until combined, add the milk and beat again.Divide the batter between the 12 cases and bake for about 15 – 20 minutes or until firm and light brown on top.
Allow the cupcake to rest for about 2 minutes before transferring to a wire rack to cool completely.
To make the buttercream beat the butter until light and fluffy add the icing sugar a little at a time until it’s all incorporated and is smooth, beat in your choice of extract, I divided mine in half, made one half orange flavour and the other half lemon.
I also add the extract to taste a start with a half a tsp and keep adding till you get the desired taste.
Spoon the buttercream into a piping bag fitted with a nozzle and pipe onto the cooled cupcakes.
