- 15 mins
- 15 mins
- 100g unsalted butter, softened
- 185g caster sugar
- 2 tsp Queen Organic Vanilla Essence
- 2 large eggs
- 1 1/3 cup (200g) self-raising flour, sifted
- 1/2 cup (125ml) milk
Method - Cupcakes
Preheat oven to 160°C (fan forced). Line a 12 hole cupcake tin with cases and set aside.
In the bowl of a stand mixer or using a hand mixer, cream butter, sugar and Vanilla Essence until light and fluffy. Add eggs one at a time, mixing to incorporate.
Add sifted flour and milk in two batches, mixing until just combined. Add ¼ cup of batter to each case then bake for 15-20 minutes or until cupcake bounces back when pressed lightly. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Method - Buttercream
In the bowl of a stand mixer or using a hand mixer, combine butter, icing sugar and Vanilla Bean Paste. Mix on low to incorporate, then beat on high until light and fluffy (about 5 minutes). Add teal gel food colour to desired intensity.
Place into piping bag fitted with an open star tip. Pipe onto cupcakes and sprinkle with Midnight Magic Sprinkles.