Fiesta Mexicana

The first of many bakes from my new Mexican home

Makes 12 Vanilla Cupcakes

For the Sponge

  • 150g butter
  • 240g caster sugar
  • 1 tsp vanilla essence
  • 2 medium eggs
  • 190g self-raising flour
  • 140ml whole milk

For the Vanilla Buttercream

  • 240g butter
  • 400g sifted icing sugar
  • gel food colouring


  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, beat the butter and icing sugar together until pale and fluffy. Add small amounts of the food colouring until the icing is at the desired colour





Love J

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