Vanilla Cupcakes with Edible Flowers
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Feeds 11 - 12 people 
Prep time 20m
Cook time 25m
Description
These cupcakes are perfect for an afternoon tea or special occasion. They’re light and fluffy, with a rich buttercream topping, and the edible flowers make them so pretty you won’t be able to resist taking a picture before eating them.
- 375g unsalted butter, softened (separated into 200g and 175g)
- 200g self-raising flour
- 200g golden caster sugar
- 3 eggs
- 1 teaspoon vanilla extract or use vanilla pods
- 1 tablespoon milk
- A selection of edible flowers, to garnish
- Preheat the oven to 180C.
- Beat 200g butter and caster sugar together until pale and fluffy, then beat in eggs one at a time, scraping down the sides of the bowl after each addition.
- Add the flour and vanilla extract and mix until just combined.
- Divide the mixture between 12 cupcake cases and bake for 20-25 minutes, or until a skewer comes out clean. Transfer to a wire rack to cool completely.
- Make the buttercream by beating the butter until very soft, then adding the icing sugar slowly (otherwise you will have an ice cream cloud). Add the vanilla extract and a pinch of salt, then the milk.
- Spread onto the cupcakes and top with edible flowers.
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