• 125g Anchor butter, at room temperature
  • 125g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 125g self-raising flour
  • For the icing:
  • 100g Anchor butter
  • 200g icing sugar
  • ½ teaspoon vanilla extract
  • Variety of small sweets to make the faces


  1. 1

    Pre-heat the oven to 180°C, 160°C fan, gas mark 4, and line a 12 hole muffin tin with muffin cases.

  2. 2

    In a large bowl beat the butter and sugar using electric beaters for 3-4 minutes until light and fluffy.

  3. 3

    Beat in the eggs one at a time, then add the vanilla extract and milk.

  4. 4

    Fold through the flour until you have a smooth batter, then divide the mixture between the muffin cases.

  5. 5

    Bake for 20 minutes, then cool in the tin for 5 minutes before transferring to a wire rack to cool.

  6. 6

    To make the icing beat together the butter and icing sugar for 3-4 minutes with electic beaters until light and fluffy.

  7. 7

    Add the vanilla extract and beat until the mixture is smooth and creamy.

  8. 8

    Spread the icing onto the cooled cupcakes and use the sweets to create funny faces. Jelly beans for noses, liquorice for hair - the choice is yours!

  9. 9

    *All information included in this recipe has been provided by Arla Foods.

Nutritional Details

Each serving provides
  • Energy 1277kj 305kcal 15%
  • Fat 16.7g 24%
  • Saturates 10.2g 51%
  • Sugars 29.0g 32%
  • Salt 0.8g 13%

% of the Reference Intakes

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