Ingredients:
For the batter:

• 12 g Self Raising flour
• 12g of granulated sugar
• ¼ tsp baking soda
• 125g soft unsalted butter
• 2 eggs
• 1 ½ tbsp whole milk
• ¼ tsp vanilla extract/essence

For the icing:

• 150g soft unsalted butter
• 340 g sifted icing sugar
• 3-4 tbsp whole milk
• 1 tsp vanilla extract/essence

Method:
For the batter:

• In a large bowl, sieve together the Self Raising flour, granulated sugar and baking soda.
• Add the butter and eggs. Mix together with a hand mixer until fully combines.
• In a separate container, mix in the milk and vanilla extract/essence. Then add it into your batter.
• Put the batter evenly into 12 cupcake cases
• Put the tray into the oven at 170’c for 20 – 22 minutes.

For the icing:

• Beat the butter for 5 minutes using a hand mixer
• Sift the icing sugar
• Add the icing sugar in 2 parts, mixing well in between
• In a separate container, mix in the milk and vanilla.
• Add it into your icing.

Decoration:

• Pipe the icing onto your cupcakes once cooled down.
• Add sprinkles.

Ingredients:

For the batter:

• 2 cups Plain flour
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 ½ cups finely chopped ground walnuts
• 1 ½ cups caster sugar
• 4 eggs
• 300ml sunflower oil/vegetable oil
• 3 cups finely grated carrots

For the icing:

• 200 g soft unsalted butter
• 450 g sifted icing sugar
• 3 tbsp whole milk
• ¼ tsp vanilla extract

For the decoration:

• Finely chopped ground walnuts
• 12 whole ground walnuts.

Method:

For the batter:

• In a large bowl, Sieve together the plain flour, salt, baking soda, cinnamon and baking powder.
• Then add the finely chopped ground walnuts and mix.
• In another large bowl, Beat together the caster sugar and eggs for 2-3 minutes.
• Then add the oil and mix until fully combined.
• Add the grated carrots and mix for 60 seconds.
• Put the batter into a jug and pour into cupcake cases.
• Put in the oven for 20-24 minutes at 180’c.

For the icing:

• Beat the butter for 5 minutes until pale and fluffy
• Add the sifted icing sugar in 2 parts mixing well in between each one.
• In a separate container, mix the milk and vanilla then add into icing. Mix until fully combined.

For the decoration:

• Pipe the icing onto the cupcakes when they have cooled down.
• Add finely chopped walnuts.
• Place a whole walnut at the top for decoration (optional)

Ingredients:

For the batter:

• 140 g plain flour
• 185 g caster sugar
• ½ tsp baking soda
• ¼ tsp salt
• 30 g cocoa powder
• 35 g chopped chocolate chips
• 2 eggs
• 125ml cold coffee/cold water
• 125ml milk
• ½ tbsp lemon juice
• 105ml vegetable oil/sunflower oil

For the butter cream:

• 200 g soft unsalted butter
• 320 g sifted icing sugar
• 3tbsp whole milk
• 95 g melted chocolate

For the decoration:

• Sprinkles/smarties

Method:

For the batter:

• In a bowl, add mix in the milk and lemon juice. This will make the butter milk. Leave it for 15 -20 minutes to set.
• In another large bowl, add the coffee, buttermilk, 2 eggs, oil and mix well.
• Into the bowl, sieve the plain flour, caster sugar, baking soda, salt, and cocoa powder.
• Add the chocolate chips and mix.
• Pour the batter into a jug and pour into cupcake cases.
• Bake at 160’c for 18-20 minutes.

For the icing:

• Beat the butter for 5 minutes until pale and fluffy
• Add the icing sugar in 2 parts, mixing well in between each one.
• Add the milk and mix well.
• Add the chocolate and mix well until fully combined. Don’t over mix it or else it will loosen up too much.

For the decoration:

• Pipe the butter cream onto the cupcakes once cooled down.
• Add sprinkles/ smarties.