CONFETTI CUPCAKES

Batter:
125 g softened butter or margarine
½ teaspoon vanilla extract or essence
½ cup castor sugar (I did not have any, so I used normal sugar)
1 cup cake flour
2 eggs
2 teaspoons baking powder
¼ cup (62½ ml) of milk
30 ml oil
½ a cup of confetti (hundreds and thousands)

Preheat oven to 160°C. Mix in a mixing bowl: eggs, milk, sugar and oil.
Add dry ingredients and beat well.
Pour into 12 cupcake moulds/pans lined with cupcake papers.
Bake for 20 – 25 minutes until golden brown.

Icing:
2 tablespoons of butter or margarine
2 cups icing sugar (you may need more or a little less – I just look at the consistency I need)
2 teaspoons vanilla essence
2 tablespoons of milk

Mix well, should be a bit thick.
Add the milk gradually, again looking at the thickness you need to pipe, or spread with just whatever you have.
I did not have a piping bag, so I just used a ziplock bag and cut the conner off of one end.
Throw confetti over serving dish and place the cupcakes on the plate and serve.

Recipe and photos: Tracy Vohra