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The cupcake recipe is pure kid simple! It came from my mum and her mum before her; it's foolproof and delicious!
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Heat an oven to 180 degrees C.
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For the cupcakes, in a large bowl, put in the butter, sugar, flour. Break in the eggs, place in baking powder and vanilla essence.
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Grab yourself a whisk, Kitchen Aid or hand mixer and blitz! Mix until it is all combined together and looks creamy. It should only take a minute or two.
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Then with a mini ice cream scoop (melon baller, etc.), pop two scoops into a muffin/cupcake case and pop the case into a muffin tray/cupcake tray.
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Simple!
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Pop them in the oven for 14-16 minutes depending on your oven. They should be golden but not brown and bouncy to the touch.
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Carefully take them out of the tray and place them all to cool on a wire rack.
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Grab a cup of tea and a magazine, and sit and relax whilst they cool! You can't do anything until they are utterly cooled.
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Frosting:
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In a large bowl, place your room temperature 9oz of butter and sift in the icing sugar, vanilla and milk. Firstly, squish it all down with a spoon, then pop your beaters in there and whisk away for around 4 minutes. This will make it truly light and fluffy!
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Next you will need a big piping bag with a fat round nozzle on it.
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Place the buttercream inside and pipe large chubby circles on top of the cupcake. Yum! You can never have too much; pile it up high!
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When you have iced as many as you can with the mixed up buttercream, smash up some digestive biscuits in a sealed bag and sprinkle the fine dust over the top.
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Slice a strawberry and place it on top. You could also add a sprig of mint or a drizzle of chocolate. I sometimes dip the strawberries in chocolate first!
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Enjoy!
