First, we make the cupcake batter; put the 3 eggs in a bowl and mix them a bit with a fork.
Then add the ingredients and beat 150g of SOFT butter, 150g of powdered sugar, 175g of self-raising flour, and 1 teaspoon of vanilla extract.
After mixing, fill 12 cupcake/muffin molds, they should be large. (do not exceed 2/3 of the mold as they rise a lot).
Place them on a tray in a pre-heated strong oven. To make the frosting or icing (the cream that goes on top), in a bowl beat 150g of soft butter, 250g of powdered sugar, 1 teaspoon of vanilla extract, and then add a bit of food coloring (any color) and beat a bit more.
When the cupcakes are ready (approximately 15 min in the oven), wait a bit for them to cool and place the frosting in the refrigerator.
If the frosting is too stiff, let it come to room temperature and put it in a piping bag to decorate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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