250g unsalted butter, softened
250g Billington’s golden caster sugar
1 tsp Silver Spoon Cakecraft natural vanilla extract
185g Allinson self-raising flour
60g Allinson plain flour
Silver Spoon Cakecraft ready rolled white icing
Selection of Silver Spoon Cakecraft Food Colour
Selection of Silver Spoon Cakecraft Sprinkles and Decorations
Silver Spoon Cakecraft writing icing
Silver Spoon Cakecraft designer icing
150g Silver Spoon Cakecraft fondant icing
Preheat the oven to 180°C/fan oven 160°C, gas 4. Line two muffin tins with cup cake cases.
Put the butter and sugar in a bowl and beat until pale and creamy. This could take up to 10 minutes to get a fluffy mixt. Add the eggs, one at a time, then add the vanilla and beat until well combined. If the mixture looks curdled add a spoonful of the flour. Sift and fold in the flours together. Add enough milk for a smooth batter that is of dropping consistency.
Spoon the mixture into the cases to about ¾ full. Bake for 20 minutes. Remove from the oven and leave to cool for 5 minutes. Stand the cakes out onto a wire rack to cool.
For the icing: Sift the Fondant icing sugar into a small bowl, add just enough boiling water to give a smooth, thickish icing. Add the food colour and beat to give an even colour. Spoon the icings over the cooled cakes so that the tops are almost covered and leave to set for a few minutes. Add any sprinkle before the icing sets completely.
Colour ready rolled icing in the colour of your choice. To do this, dip a skewer into the food colour and pierce the icing with it, knead the icing until you get you desired colour. Cut a selection of patterns, letters or numbers for your cakes. Spread some writing icing onto the cakes and cover with the rolled icing shapes. Decorate using sprinkles and writing icing.
Use the designer icing to pipe letters and shapes onto the cup cakes.