Nutrition and extra info
Nutrition: Per serving
Ingredients
Milk
mill-k
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Baking powder
bay-king pow-dah
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
For the buttercream
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Method
Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don’t worry if it looks a little curdled at this stage.
Divide between the cupcake cases, filling them two-thirds full, and bake for 20 mins until golden and risen. Leave to cool on a wire rack.
To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.
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