Before you begin… always bake cakes and whip up icing with room temperature ingredients.
For the cupcakes
115g butter (for additional info on butter and lactose click here)
115 caster sugar
2 medium eggs
115g self- raising flour
1 teaspoon vanilla extract
2 tablespoons Lactofree milk
For the buttercream
60g Lactofree cream cheese
500g icing/ confectioners sugar
Half a teaspoon vanilla extract
1 Tablespoon lactofree milk
Food colouring (optional!)
Preheat your oven to 180 or 160 for a fan oven / gas mark 4. Line your cupcake tray with cases, this recipe will make 12 large cupcakes. Whisk together your butter and caster sugar until light and fluffy and then whisk in the eggs one at a time. Sieve in you flour and combine and then add the vanilla extract and milk.
Spoon the mixture evenly into your cupcake cases- I like to use an ice cream scoop to do this as it makes it super easy.
Bake for 18 minutes until lightly golden and a cocktail stick inserted into the middle of a cake comes out clean. Transfer to a cooling rack and allow to cool completely before icing!
To make your icing sieve the icing sugar into a large bowl and then add the room temperature butter and Lactofree cream cheese. Whip it together (gently at first to avoid a sugar storm!) and then add the milk. Add the food colouring. If you are using the paste colouring found in cake shops use a cocktail stick to add just the tiniest bit as it is very strong.
Prepare a large piping bag with a large star shaped icing nozzle for a Mr Whippy / iced gem effect. Place the piping bag in a jug folding the edges over the rim to secure it open and spoon in your icing. Starting at the outside edge of your cupcake, squeeze the icing on in a swirl into the middle.
Best served with tea or champagne.