INGREDIENTS
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Cupcakes
330g caster sugar
330g butter, plus extra for greasing
330g free-range eggs, beaten
330g self-raising flour
1.5 tsp salt
1.5 tbsp vanilla essence
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Vanilla buttercream
6 egg yolks
2 whole eggs
600g caster sugar
200g water
1kg soft butter, diced
1 vanilla pod, split and scraped
Pinch of salt
Method
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Cupcakes
Preheat the oven to 180°C.
Cream the butter and sugar together until pale and fluffy.
Sift the flour. Add the eggs one by one to the creamed mixture, alternating with the flour.
Stir in the salt and vanilla.
Spoon into buttered, floured cake moulds, or paper cases set in a muffin tray.
Bake for 20 minutes, or until golden and cooked through.
Turn out onto a wire rack and leave to cool completely.
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Vanilla buttercream
Place the egg yolks and eggs in a mixing bowl and whisk until pale and fluffy.
Heat the sugar and water to 121°C, then carefully pour into the eggs while whisking to create a light sabayon.
Continue whisking until the mixture has cooled slightly.
Gradually beat in the butter, a little at a time, until smooth and glossy.
Mix in the vanilla and a pinch of salt.
Pipe or spread generously over the cooled cupcakes.