- Preheat the oven to 190 C / 170 C fan / Gas 5. Line 2 (12 hole) muffin tins with paper cases.
For the cupcakes:
- In a mixing bowl, beat together the Stork® and sugar until fluffy. Gradually beat in the eggs, one at a time until pale and creamy. Mix in the flour and vanilla extract until well integrated. See footnote for adapting the recipe for chocolate cupcakes.
- Carefully spoon the cake mixture into the prepared paper cases, taking care only to fill up half way as this ensures a good rise.
- Bake the cupcakes in the preheated oven for 25 minutes until risen and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely on a cooling rack.
For the vanilla buttercream:
- Combine all the ingredients for the buttercream in a mixing bowl, adding just enough milk to help loosen the mixture, and beat until thick and creamy (place in the fridge to chill and firm for 10 minutes if it is a little loose). To make a variety of colours, just separate the base buttercream into separate bowls and add a drop or two of food colouring of your choice. Pipe or spread over the cooled cupcakes.
- Use yellow, white, pale blue, pale green, pale pink fondant for cutting out rabbit shapes, bows, daisy's, mini bunnies and mini eggs to decorate your cupcakes ones iced with the buttercream.
Use expensive bun cases. I always use tulip ones, that have extra scalloping around the top. I get them from Lakeland or Wilton ones from T K Maxx - spending a little extra on bun cases make the cupcakes look very professional.
To make chocolate cupcakes
This recipe is very easy to adapt from vanilla cupcakes to chocolate cupcakes, or if you want to make a mixed batch. For chocolate cupcakes, add 90g (3 oz) of cocoa powder, however only use 225g (9 oz) of self raising flour, all other measurements are the same.
To make chocolate buttercream
To make chocolate buttercream please visit my recipe here.