Wilton 1m icing nozzle and an icing bag

Gold glitter pump spray

Find more of Stacey's recipes and tips on her Youtube channel, Stacey Dee's Kitchen 

• Heat oven to 190°C (170°C fan).
• Whisk the eggs, milk and vanilla extract in a jug.
• Beat together the rest of the ingredients in a stand mixer with a paddle attachment until well mixed.
• Add the egg, milk and vanilla extract mixture and mix until smooth.
• Spoon into cupcake cases to full and bake for 18-20 mins until a skewer comes out clean when pushed into the centre of one. Take the cupcakes from the tin and leave to cool completely on a wire rack.
• While the cupcakes are baking make your icing
• In your stand mixer beat the butter with the milk, vanilla extract and ⅓ of the icing sugar until smooth. Slowly add the rest of the icing sugar and food colouring until you're happy with the colour and the icing is smooth and creamy.
• Put the icing nozzle into the icing bag and then fill it with the buttercream.
• Once the cupcakes are completely cold, start icing a spiral shape from the middle of the cupcakes, slowly working your way round and round to the edge of each cake to make a beautiful rose.
• If you want to add a little bit of bling to your cakes, spray with gold glitter spray.
• Store in an airtight box in the fridge. Take out at least 30 mins before eating to soften the icing.