The recipe was Nigella's basic cupcake recipe - you can find it here:
I had some gorgeous butterfly cupcake cases for these and I found some lovely pink sprinkles for the decorations, as well as piping some pink flowers for the tops. They looked resplendant stacked on my pretty pink tiered cake stand!
Here is the recipe for the buttercream frosting- I added pink food colouring and a tbsp of rosewater - this makes an enormous amount, I could easily have halved it to ice 24 cupcakes! I ended up using the leftover frosting on a sponge cake!
Vanilla buttercream frosting200g softened butter
½ c milk
1 tbsp vanilla extract
8 cups icing sugar
(makes 4 cups-enough for 24 cupcakes.
Keeps 1 week)
Cream butter for 1-2 minutes. Add the milk, vanilla extract and half of the sifted icing sugar, and beat for at least 3 minutes or until the mixture is light and fluffy. Add the remaining icing sugar and beat for a further 3 minutes or until the mixture is light and fluffy and of a spreadable consistency. Add extra milk if the mix is too dry or extra icing sugar if too wet.If you wish to colour or flavour the buttercream, this is the time to do it.