Buttery Fairy Berry Cupcakes

Cupcakes:

• Preheat the oven to 175°C (Conventional) or 155 °C (Convection/fan), and line a 12-hole cupcake tin with paper cases.
• In a mixing bowl, cream the butter for about 2 minutes, then gradually add the sugar, beating until light and fluffy, 2–3 more minutes.
• Add the eggs one at a time, beating well after each, then mix in the vanilla.
• In a separate bowl, sift together the flour, baking powder, and salt, then add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts. Begin and end with the dry mix, mixing gently until just combined.
• Divide the batter evenly between cases (about 2/3 full) and bake for 18–22 minutes, until a skewer inserted comes out clean. Cool completely on a wire rack.

Buttercream:

• In a large bowl, beat the butter until creamy for about 2 minutes.
• Sift in about 1/2 a cup of icing sugar at a time, beating until fluffy.
• Mix in the vanilla, then add the berry jam or coulis, a tablespoon at a time, until your desired colour and flavour is reached. Tip: You can add some food colouring if you want a more pungent colour.

Decorate:

• Pipe or spread the berry buttercream onto the cooled cupcakes and decorate as desired with fresh berries, edible flowers and dollops of jam or drizzles of coulis for a springtime fairy finish.

Enjoy!