Babycakes with Butter Cream

I had such a ball at my baby shower. I honestly believe there is something almost tribal about getting together with your closest gals and celebrating the imminent arrival of a new babe. Like a rite of passage into motherhood. And downright good fun too. I organised my own shower and actually wanted to. Lots of games, plenty of laughs and a smorgasbord of deliciousness to feast on. 

I love a good cupcake and found this recipe about 5 years ago. It's straight out of a Women's Weekly pocket book of Cupcakes and Cookies. Soft and spongy cake, topped with super sweet butter cream. Mouth watering. I made these (only a larger cupcake version) for my own baby shower and they were a smash hit. One of my sister-in-laws still talks about them. Tomorrow, her son's (my nephew) wife is having her baby shower, so I thought it would be perfect to whip up a batch to take along. Here is the recipe, it's a cinch!

Babycakes

125g butter, softened and chopped

1 teaspoon vanilla extract

150g (2/3 cup) caster sugar

3 eggs

225g (1 1/2 cups) self-raising flour

60ml (1/4 cup) milk

Butter Cream

125g Butter, softened and chopped

1 teaspoon vanilla extract

1 1/2 cups icing sugar

2 tablespoons milk

Method

Preheat oven to 160 degrees. Line two patty pans with paper cases

Combine butter, vanilla extract, sugar, eggs, sifted flour and milk

Beat on low speed using an electric mixer until ingredients are just combined

Increase speed to medium, beat about 3 mins or until mixture is smooth and pale in colour

Divide mixture among cases and bake approx 15 mins

Turn cakes top side up on a wire rack to cool

Spread tops of cakes with butter cream and decorate as desired

The pinky hues for decoration as we know bubs is a girl!