Recipes by Naiara U.

Ingredients

For the cupcakes

• 100g butter
• 250g sugar
• 50ml sunflower oil
• 25g cornflour
• 4 eggs
• 80ml milk
• 100ml double cream
• 300g flour
• 3 teaspoon baking powder

For the butter cream

• 300g sugar
• 100g baking margarine
• 200g butter
•  food colouring 

Preparation method

First,  for the cupcakes, preheat the oven to180º. Line a muffin tin with cases.

Then, melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.

After that, sift and beat the flour and baking powder into the butter mixture in batches until smooth.

Next, spoon the mixture into the paper cases until about two-third full, then bake for 20-25 minute or until the top is springy to the touch. Remove the cupcakes from the oven and set aside to cool.

Meanwhile, for the butter cream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth

Later, in a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy.

After, to decorate use the piping bag with the star nozzle
Finally, to pipe on the icing, start at the outside edge piping round the edge of the cupcake in a spiral towards the centre. When you reach the top, pull up quickly to finish the swirl. Decorate with sprinkles.