Ingredients:

For the Vanilla cupcakes

• 125g castor sugar
• 125g butter, softened
• ¼ tsp vanilla extract
• 2 eggs
• 1-2 tbsp milk
• 125g plain flour
• ¼ tsp salt
• ¼ tsp baking soda

For the Buttercream frosting

• 100g butter, softened
• 225g icing sugar, sifted
• 1-2 tbsp milk
• Preferred food colouring

Process:

Make the vanilla cupcakes:​

1. Preheat oven to 170°C and line cupcake moulds.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add in the eggs one at a time and mix well.
4. Add in the milk and vanilla extract.
5. Sift in flour, salt, and baking soda and mix until combined.
6. Divide the batter among 12 lined cupcakes moulds.
7. Bake at 170°C for 20-22 minutes.

Make the buttercream frosting and assemble the cupcakes:

1. Whip the butter using an electric whisk for 5 minutes till pale.
2. Add in half of the icing sugar and whisk for 3-4 minutes.
3. Add remaining icing sugar and whisk for another 3-4 minutes.
4. Add in vanilla, and milk to adjust consistency.
5. Divide the buttercream into separate bowls and add in food colouring. I used green, red and yellow.
6. Fill a nozzle attached piping bag, one spoon at a time, alternating the colours.
7. Twist the end of the bag to seal it and use to decorate the cupcakes.

Recipe adapted from CupcakeJemma on youtube. Here are some reference videos:

• Vanilla Cupcakes
• Buttercream icing
• Rainbow buttercream swirl