125g Butter (unsalted)
155g Castor sugar.
2 Eggs (lightly beaten together)
225g S.R. Flour. (Sifted twice)
Vanilla essence or strawberry food flavouring.
For the icing..
250g Butter (unsalted)
400g Icing sugar.
Colouring of your choice. (I used paste Grape Violet and Rose Pink)
Preheat oven to 180c. Line a cupcake tray with cupcake cases (makes 20)
Using an electric mixer, beat together the cream and sugar until very light and creamy. Add the eggs a little at a time, beating well between each addition. Now fold in the flour, flavouring and the milk until just combined. Do not over work the flour.
Spoon in to the prepared cases and bake in the oven for 15 minutes, or until the skewer comes out clean. Set a side to cool while you make the icing.
Put the butter in to the bowl of the electric mixer, and beat for at least 10 minutes, scrapping down the sides every now and then. The longer you do this, the paler the butter becomes. Almost white. Still using the mixer, add the icing sugar a bit at a time until smooth, then add your colouring. Put the icing mix in to a piping bag and just start making your pretty designs on the top of each cupcake.
Lastly, decorate with sprinkles, little marshmallows or flowers and birds, all edible.