(Picture: Mandy Mazliah)

Mother’s Day is fast approaching and that means getting out all your cute, feminine recipes to treat your mama! One of my favourite treats to make are these pink vanilla cupcakes. 

Ingredients (makes 12):

For the cupcakes
- 180g self-raising flour
1 tsp baking powder
- 180g unsalted butter, softened
180g caster sugar
3 large eggs
1 tsp vanilla extract

For the icing:

180g unsalted butter, softened
360g icing sugar, sifted
1-2 tbsp milk
Food colouring and sprinkles of your choice – I used pink


Pre-heat the oven to 180C (fan)/200C/gas mark 6 and line a 12-hole cupcake tray with cases.
To prepare the flan, beat the caster sugar, the vanilla pod cut into pieces and the eggs together.
Put the flour, baking powder, butter, sugar, eggs and vanilla extract into a large mixing bowl and beat together with a wooden spoon or an electric mixer for two minutes until well combined.
Alternatively use a stand mixer with a beater attachment.
Spoon an equal amount of the mixture into each cupcake case so that they are all about half full.
Bake in the oven for 18-20 minutes until golden brown and firm to the touch.
Remove from the oven and cool on a wire rack until completely cold 
To make the icing, put the butter in a mixing bowl and beat well with a wooden spoon or electric mixer until creamy.
Gradually add the sifted icing sugar while continuing to beat the butter.
Add the food colouring and milk a tiny bit at a time, beating as you go, until you have a smooth consistency and the colour you want.
Fit your piping bag with a nozzle – I used a no. 30 closed star piping tip.
Using a rubber spatula, scrape the icing into your piping bag.
You may find it helpful to clip the bag shut with a plastic clip, clothes peg or elastic band to stop it squeezing out of the wrong end.
Starting from the outside edge, gradually pipe the icing onto the top of the cake in a spiral pattern.
Repeat until all the cakes are decorated and then cover with sprinkles as desired.

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