Vanilla Cupcakes

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people



  • 225g butter, softened 
  • 225g caster sugar 
  • 4 eggs 
  • Half tsp vanilla extract 
  • 225g self raising flour, sifted 


  • 250g butter, softened 
  • 500g icing sugar, sifted 
  • Lemon curd
  • Poppy seeds


  • Begin by preheating the oven to 180˚C.
  • Add the butter and sugar to the bowl of your kitchen machine, fitted with the creaming beater. Beat the butter and sugar together until pale  and creamy. 
  • Beat the eggs in one at a time, with the vanilla, until fully combined. Then fold in the flour.
  • Spoon into cupcake cases and bake in the preheated oven for 15 minutes, or until risen and golden and a toothpick inserted comes out clean.
  • Allow to cool on a wire rack before decorating.
  • Add the butter and half the icing sugar to the clean bowl of your kitchen machine, fitted with the creaming beater, and switch to a minimum speed. Once the butter and sugar are combined, add the rest of the icing sugar and 2 tbsp room temperature water, and beat until smooth and creamy. Add more water until you reach the desired consistency for piping.
  • Top cupcakes with the buttercream, lemon curd and poppy seeds.

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