I made these cupcakes to celebrate St Patrick's Day and I did buy the shamrock sprinkles and cases specifically for this occasion but these cakes can be made with any cases or topping for any celebration.
125g unsalted butter, softened
125g caster sugar
2 large eggs
125g self raising flour
1/2 tsp vanilla extract
2-3 tbsp milk
Preheat the oven to 180 degrees C.
Cream together the butter and sugar until fluffy and light. Add the vanilla and the eggs one at a time with a spoonful of flour inbetween each one.
Add the remaining flour and then add the milk to loosen the mixture to a dropping consistency.
Divide the mixture between the cases (this will make about 12 fairy cake cases or 8-9 cupcake/muffin cases)
and bake in the oven for about 15mins. Do keep checking though through the oven door if poss as they may need a little longer.
Once they are cooled you can decorate with buttercream icing piped onto the top.
I use the recipe from The Hummingbird Bakery and a rose nozzle to top my cupcakes then add the sprinkles afterwards.
250g icing sugar, sifted
80g unsalted butter, at room temp
25ml whole milk
a couple of drops of vanilla extract
Beat the icing sugar and butter together using an electric whisk or mixer until it comes together. Slow the speed down.
Combine the milk and vanilla in a bowl and then add to the butter mixture a few tablespoons at a time. Turn the speed up a little and keep beating until the frosting is light and fluffy (the longer the better).