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  • fowell103


To vary the flavour of the cupcakes, you can add the zest of an orange or lemon to the batter. To make chocolate cupcakes, replace 20g white spelt flour with 20g cocoa powder.

To make the cupcakes:


  • 125g softened butter

  • 125g caster sugar

  • 2 eggs

  • 125g white spelt flour

  • 1 rounded tsp baking powder

  • 1/4 tsp bicarbonate of soda

  • 1 1/2 tbsp milk

  • 1 tsp vanilla extract


  1. Preheat the oven to 170c/150c fan/gas 3.

  2. Sieve the flour, sugar, baking powder and bicarbonate of soda into a bowl.

  3. Add the softened butter and eggs and mix to bring all the ingredients together.

  4. Stir the vanilla extract into the milk, pour this in and continue to mix until combined.

  5. Scoop the batter into a muffin tray lined with 12 paper cases and bake for 20-22 minutes.

  6. Leave in the tray for a few minutes and then transfer to a wire rack to cool completely.

To make the buttercream:


  • 200g very soft butter

  • 400g icing sugar

  • 2 tbsp milk

  • 1 tsp vanilla extract


  1. Beat the butter for a few minutes until very soft, pale and fluffy.

  2. Gradually beat in the icing sugar.

  3. Once fully incorporated, beat well for a further few minutes then add the milk and vanilla and mix this in.

  4. Pipe or spread the buttercream over the cooled cupcakes.

  5. For a simpler finish, mix 200g sieved icing sugar with a little water to achieve a thick pouring consistency and spread this over the top of each cupcake. Decorate with sprinkles.

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