Prep time: 40 mins

Total time: 1 hour 20 mins

Serves: Makes approximately 50 cupcakes

Ingredients:

• 550g softened butter
• 550g golden caster sugar
• 10 large eggs
• 2 ½ tsp vanilla extract
• 550g self-raising flour
• A pinch of salt
  

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For the buttercream:

• 750g softened butter
• 1500g icing sugar
• 2 ½ tsp vanilla extract
• 7-8 tbsp milk
• Optional: food colouring paste of your choice

Instructions:

1. Preheat the oven to 180C/160C fan/gas 4 and prepare 50 cupcake cases in cupcake trays.
2. Using an electric whisk, beat 550g softened butter and 550g golden caster sugar until pale and fluffy. Then whisk in 10 large eggs, one at a time, scraping down the sides of the bowl after each addition.
3. Add 2 ½ tsp vanilla extract, 550g self-raising flour, and a pinch of salt. Whisk until just combined, then spoon the mixture into the cupcake cases.
4. Bake for about 15 minutes until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave the cupcakes to cool completely on a wire rack.
5. To make the buttercream, whisk 750g of softened butter until super soft. Then add 1500g icing sugar, 2 ½ tsp vanilla extract, and a pinch of salt.
6. Whisk together until smooth (start slowly to avoid an icing sugar cloud), and then beat in 7-8 tbsp milk.
7. If desired, add food colouring now and stir until well incorporated. Spoon or pipe the buttercream onto the cooled cupcakes.
8. Serve and enjoy your delicious batch of approximately 50 cupcakes!

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