Method

In the mixer of your choice, beat together the butter, sugar, eggs and vanilla for 3 minutes on the highest speed. The instructions are until light and fluffy. I find the mix lightens, but there are still lumps of butter present, do not worry this does not affect the sponge.

Sift flour and baking powder together 2 or 3 times then sift into the mix.

Beat together until just mixed. Do not over mix.

Place 8 muffin or cupcake cases in a muffin tin.

Divide the mixture evenly between the cases and leave to stand for 30 minutes.

Preheat oven to 180C

Bake sponge for 20-25 minutes until golden on top.

The cakes should be flat on top. If there are little tunnels in the sponge, don't worry they take up more frosting!

Leave to cool. I prefer to leave overnight in a container to set the crumb before icing.

FROSTING

There are many recipes for buttercream. I like to make a Swiss meringue based icing, it is very smooth, easy to pipe and stable.

Please make the icing that suits your tastes.

Method

An upright mixer is needed for this icing, preferably with a steel mixing bowl.

The egg whites and sugar are heated over a small pan of simmering water until the sugar has dissolved. If your mixing bowl will not fit over a pan, then use a separate bowl and pour into the mixer once sugar has dissolved.

Place the egg whites and sugar in the steel bowl of a food mixer.

Place over simmering water and gently whisk until all the sugar has dissolved. Be careful that all the sugar from the sides of the bowl have melted. To test dip a clean finger into the egg whites reach the bottom of the bowl and if you can feel any grains of sugar continue to heat and whisk.

Once the sugar is dissolved, place on the mixer and set to whisk at a medium pace.

Whisk until the mixture is cold. This will take about 10 minutes.

Once the meringue is cold it will be thick and glossy.

Reduce the whisk speed a little then start to add the butter.

Add the chunks of butter a few at a time, letting them mix in before adding more.

The meringue will start to take on the butter and will change colour as more butter is added.

Add as much butter as you like a minimum of 300g to a maximum of 600g. I find between 300-400g is fine.

Once all the butter is added, continue to whisk gently until them icing will change texture, becoming thick and glossy, once this occurs stop whisking it is done.

Be careful to watch for this as over whisking could split the icing.

Pipe in generous swirls on to the cupcakes.

Chill to set the icing.