Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole cupcake tin with paper cases.
Beat the sugar and butter in a bowl until pale and creamy. Whisk in the eggs, one at a time, then fold in the flour to make a smooth batter. Stir in the vanilla and milk.
Divide the batter between the cases and bake for 20-25 minutes or until well risen and the cupcakes spring back when pressed. Cool on a wire rack.
Beat together the icing ingredients until pale and fluffy. Transfer to a piping bag with a star nozzle to pipe over the cooled cupcakes, or smooth over the tops using a palette or cutlery knife. The cupcakes will keep for four days in an airtight container.
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