Serves:  12

Prep time:  20 minutes

Cooking time:  20 minutes

INGREDIENTS

Cupcakes –

185g flour

5ml baking powder

Pinch of salt

115g butter

200g sugar

2 eggs

5ml vanilla extract

120ml milk

Buttercream Icing –

460g unsalted butter, room temperature

720g icing sugar, sieved

5ml vanilla extract

Pinch salt

METHOD

Cupcakes –

Preheat the oven to 175C.

Line a cupcake tray with 12 cupcake holders.

In one bowl, sieve together the flour, baking powder and salt.

Beat the butter and sugar in a mixer until light and fluffy, scaping down the sides to be sure it’s all incorporated.

Add the eggs, one at a time, then add the vanilla.

On a slow speed, add half of the dry ingredients, once incorporated, add the remaining dry ingredients.

Add the milk and mix well.

Once everything is incorporated nicely, fill up the cupcake holders to about ¾ full.

Place in the oven and bake for 15-20 minutes, until cooked through.

Put aside and allow to cool.

Buttercream Icing –

Beat the butter until fluffy. Add the icing sugar, heaped spoons at a time.

Then add the vanilla and a pinch of salt. Add more vanilla and salt if necessary.

Put the icing into a piping bag, and pipe it onto the cooled cupcakes.

Decorate with gold glitter and sparkles.

Recipe and styling by Lisa Clark, Food Stylist & Chef

Lisa Clark is an established Cape Town food stylist with a background as a chef and product developer. This experience, along with her passion for design and form has led her to work with some of South Africa’s best photographers and companies.