Birthday cupcakes recipe
 For next-level cupcakes with a swirl of silky buttercream generous and firm enough to hold a birthday candle in place, follow the step-by-step video. Ideal for birthdays and other special occasions as the buttercream holds well without forming a crust. 100g/3½oz unsalted butter250g/9oz caster or brown sugar50ml/2fl oz sunflower oil25g/1oz arrowroot or cornflour2 tsp vanilla extract4 medium free-range eggs80ml/2½fl oz milk100ml/3½fl oz double cream300g/10½oz plain flour3 tsp baking powder 100g/3½oz unsalted butter 250g/9oz caster or brown sugar 50ml/2fl oz sunflower oil 25g/1oz arrowroot or cornflour 2 tsp vanilla extract 4 medium free-range eggs 80ml/2½fl oz milk 100ml/3½fl oz double cream 300g/10½oz plain flour 3 tsp baking powder 300g/10½oz icing sugar25g/1oz liquid glucose50g/1¾oz condensed milk2 tsp vanilla extract or other flavouring200g/7oz unsalted butter, softened100g/3½oz baking margarine, softened200g/7oz icing sugar100ml/3¾fl oz double creamfew drops food colouring or flavouringsugar sprinkles, to decorate 300g/10½oz icing sugar 25g/1oz liquid glucose 50g/1¾oz condensed milk 2 tsp vanilla extract or other flavouring 200g/7oz unsalted butter, softened 100g/3½oz baking margarine, softened 200g/7oz icing sugar 100ml/3¾fl oz double cream few drops food colouring or flavouring sugar sprinkles, to decorate Method For the cupcakes, preheat the oven to180C/350F/Gas 4. Line a muffin tin with cases.Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.Sift and beat the flour and baking powder into the butter mixture in batches until 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, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth.In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.)To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife or use a piping bag. Either fill a disposable piping bag with the icing and snip off the end or fill a piping bag fitted with a large star nozzle.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 sprinkles. For the cupcakes, preheat the oven to180C/350F/Gas 4. Line a muffin tin with cases. For the cupcakes, preheat the oven to180C/350F/Gas 4. Line a muffin tin with cases. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Sift and beat the flour and baking powder into the butter mixture in batches until smooth. Sift and beat the flour and baking powder into the butter mixture in batches until 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. 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, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. Meanwhile, for the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.) In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.) To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife or use a piping bag. Either fill a disposable piping bag with the icing and snip off the end or fill a piping bag fitted with a large star nozzle. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife or use a piping bag. Either fill a disposable piping bag with the icing and snip off the end or fill a piping bag fitted with a large star nozzle. 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 sprinkles. 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 sprinkles.