Guaranteed to put a smile on everyone's face! The classic vanilla cupcake, a favourite at kids birthday parties, kids love them, adults love them, everyone loves them! A light fluffy cake, topped with a sweet vanilla buttercream and, of course, with sprinkles! If you make this as a single cake instead of cupcakes you'll get about 1 * 10"cake, or a square standard size tray-bake. Recipe Ingredients 170g Stork baking spread of softened Unsalted butter 170g Caster Sugar 1.5 Teaspoon vanilla essence or vanilla paste 3 Eggs 190 raising flour 1 Teaspoons baking powder 2 Tablespoons Whole or Semi-skimmed milk Icing 3oz Softened unsalted butter or stork baking spread 9oz Icing sugar 1 Tablespoon milk 1 Teaspoon vanilla essence or vanilla paste Oven at 170*C 1 cupcake tray filled with cases 1 - Cream together the butter and sugar until its goes light and fluffy, and then add the vanilla essence/paste and mix well. 2 - Add in the eggs one at a time, mixing well after each addition, then add the milk. 3 - Sift in the flour and baking powder and fold it all together. 4 - Put heaped dessert spoons worth in each cupcake case - making sure not to overfill, they shouldn't be more than half full. 5 - Bake for approx 20 minutes or until bouncy to the touch and cooked through. Leave to cool on a cooling rack. 6 - For the icing, using an electric mixer whip the butter along with the vanilla essence, and milk. 7 - Add the icing sugar and keep mixing til you have a fluffy pipe-able icing - if its too firm or powdery just add milk a half teaspoon at a time. 8 - Pipe onto your cool cupcakes (or just dollop on and smooth with the back of a spoon if you don't feel confident piping) and sprinkle with whatever you fancy. This recipe is fab as 1 standard cake with the buttercream topped and sprinkles, lovely to cut as a birthday cake, or a nice bake to share with a friend and a cup of tea. Enjoy!