Makes 12 large cupcakes (14-16 if using muffin

225g butter or spread, at room temp
225g caster sugar
4 large eggs, at room temp
225g self raising flour
1 tsp baking powder
2 tsp vanilla extract

For the buttercream:
250g unsalted butter, at room temp
500g icing sugar
1-2tbsp milk
2 tsp vanilla extract

To decorate:

4 chocolate flakes cut into 3 equal pieces
Raspberry or strawberry dessert sauce


Preheat oven to 160 degrees fan. Line a muffin tray with muffin cases (or I used cute cardboard baking cups)

In a stand mixer, cream the butter and sugar together for about 5 minutes until pale and fluffy.

Sieve the flour into a bowl and add the baking powder. Add an egg into the creamed butter and sugar and mix, then add a quarter of the flour and repeat until it’s all added. Add in the vanilla extract and mix gently.

Fill the cupcake cases with the mixture – do not fill more than half full!

Bake for 17-20 minutes until golden and a skewer comes
out clean. Transfer to a cooling rack to fully cool.

Meanwhile make the buttercream. Beat the softened butter for 5-7minutes until pale and fluffy in a stand mixer. Then add the sifted icing sugar, milk and vanilla extract and mix for a few minutes.

Optional step: Cut out the centre of the cupcake with a corer and set aside. Fill the hole with a teaspoon of the dessert sauce or jam, then replace the cupcake centre.

Fill a piping bag fitted with a large star nozzle with the buttercream. Pipe a ‘whippy ice cream’ swirl on each cupcake, add a piece of the flake, sprinkles and some sauce. 

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