Tartan Tucan

Makes 12 cupcakes


For the Vanilla Cupcakes

  • 140g butter
  • 224g caster sugar
  • 1 tsp vanilla essence
  • 2 medium eggs
  • 192g self-raising flour
  • 140ml whole milk

For the Buttercream Icing

  • 250g unsalted butter
  • 190g icing sugar
  • blue food colouring
  • 1 tsp vanilla essence
  • a splash of milk
  • fresh blueberries




  1. Line a muffin tin with muffin cases and pre-heat the oven to 180 degrees C
  2. Beat the butter and sugar with the vanilla essence until light and pale in colour
  3. With the mixer at its lowest speed, add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next
  4. Add half of the flour, then slowly add the milk. Add the rest of the flour and gently mix until combined
  5. Scoop just over a level measure of cake batter into each case
  6. Bake in the oven for 20 minutes
  7. Place on a cooling rack immediately and leave to cool completely before icing and decorating
  8. For the buttercream icing, beat the butter and sifted icing sugar together until almost white. Add the food colouring a little at a time until desired colour
  9. Add the vanilla essence and a splash of milk and mix for a minute or two
  10. Pipe icing onto the cupcakes and top with a blueberry or two




Love J

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