I like making cupcakes because they are so easy to make. I like to put them in boxes and give them to people as gifts.
For the cupcakes, preheat the oven to180C/350F/Gas 4. Line a muffin tin with cup cake cases.
Cream butter and sugar together with an electric mixer till light and fluffy
Add in beaten eggs, one at a time. Fold in sieved SR flour till smooth.
Spoon the mixture into the paper cases until about two-third full, then bake for 20-25 minute or until the top is springy to the touch. Remove the cupcakes from the oven and set aside to cool.
Meanwhile, for the buttercream, cream the icing sugar and butter with an electric mixer in a bowl until smooth. Add colouring.
To decorate the cupcakes, fill a piping bag with colour icing (fitted with a large star nozzle)
7. To pipe on the icing, start at the outside edge piping round the edge of the cupcake in a spiral towards the centre. When you reach the top, pull up quickly to finish the swirl. Decorate with sugar strands.
Leave the butter at room temperature to soften before you start.
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