Cake: Preheat the oven to 180 degrees gas mark 4/conventional cooking. Cream together the butter and sugar until there are no lumps. Lightly beat the eggs with vanilla. Add to the creamed mixture. Sift in the flour and mix with a wooden spoon or a whisk. Lay out cupcake cases in a baking tray and insert a spoon of the mixture in each case. Put into the oven for 20 minutes or until golden brown. Buttercream: While waiting for the cake to be baked, whisk the butter with an electric mixer for at least 5 minutes until the butter has become pale (be patient). Add in the vanilla and continue mixing. Add in the icing sugar bit by bit and whisk until the mixture has thickened. If it is too runny, add in more icing sugar. You can decorate with sprinkles or anything of your choice.
Patience is the main thing for a perfect buttercream.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 130 (34%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 104.1mg||32 %|
|Sodium 210.5mg||7 %|
|Potassium 48.6mg||1 %|
|Total Carbohydrate 62.7g||18 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 62.5g|
|Protein 3.2g||5 %|
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Calories per serving: 385
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