Sweet Veg Cupcakes

Serves: 12 large or 24 small cupcakes

Prep time: 15 minutes

Cooking time: 25 minutes

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Ingredients:

• 110g butter softened at room temperature

• 110g caster sugar

• 2 free-range eggs, lightly beaten

• 1 tsp vanilla extract

• 110g self-raising flour

• 100ml milk

• 14g Sweet Veg Powder

For the icing

• 300g icing sugar

• 1 tbs butter (softened)

• 2 tbs milk

• 10g of Sweet Veg Powder (optional)

You will also need:

• Electric beaters

• Mixing bowl

• Flat ended spatula / wooden spoon

• Cupcake baking tray

Method:

1. Preheat the oven to 180C and line 2 x 12-hole fairy cake tins with paper cases.

2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.

3. Fold in the flour and Sweet Vegetable Powder using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.

4. Bake in the oven for 8–10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

5. For the icing, sift the icing sugar into a large mixing bowl and stir in enough butter and milk to create a smooth mixture.

6. To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens. Sprinkle some extra Sweet Veg powder on top for a dusty pink finish!