Ingredients
- 160g salted butter
- 160g caster sugar
- 160g self raising flour
- 3 whole eggs
- For the buttercream:
- 140g salted butter, softened
- 280g icing sugar
- Pinch of salt
- 2 vanilla pods, split in half lengthways and seeds scraped out
- 5tbs lemon juice
- Preheat the oven to 180 degrees. Line a cupcake tin with 12 paper cases.
- In a bowl, whisk the butter and sugar together until light and creamy in colour.
- Add the flour and eggs and mix until a light cake batter is formed. Spoon the mix into the cases until they are three-quarters full.
- Bake for 15 minutes until light, golden brown and evenly risen. Cool on a wire rack.
- To make the buttercream, carefully whisk the butter and icing sugar together for one minute. Season with a pinch of salt, the vanilla seeds, and the lemon juice and whisk again until incorporated.
- Transfer the buttercream to a piping bag with a nozzle and decorate your cupcakes. Garnish with some thin slices of vanilla pod.
