• 175g Unsalted butter at room temperature
  • 3 Eggs
  • 100ml Milk at room temperature
  • 250g Caster sugar
  • 250g Self raising flour
  • 1tsp Vanilla extract
  • Sprinkles or hundreds & thousands to decorate

For the icing

  • 75g Unsalted butter at room temperature
  • 250g Icing sugar
  • 1tsp Vanilla extract
  • 4tbsp Milk


  • STEP 1

    Heat the oven to 180ºC/350ºF/gas 4. Line a 12-hole bun tray with paper cases.

  • STEP 2

    Put the butter, eggs and milk into a large bowl. Add the sugar, flour and vanilla extract and beat well, scraping down the sides of the bowl from time to time, until the mixture is smooth, creamy and fluffy.

  • STEP 3

    Spoon the mixture into the paper cases, making sure they are evenly filled. Bake for 25–30 minutes, until well risen and golden brown, and a skewer or cocktail stick inserted in a central cake comes out clean. If not, bake for 2 more minutes, then test again.

  • STEP 4

    Set the tray aside to cool for 2 minutes, then transfer the cupcakes to a wire rack and leave until completely cold.

  • STEP 5

    Put all the icing ingredients into a small bowl and beat well for about 3 minutes, until light and creamy. Using a round-bladed knife, spread or swirl the icing onto the cold cupcakes, then scatter the sprinkles on top. Store in an airtight container and eat within 4 days.

With 14 simple recipes, an introduction from Mel and Sue and advice on how to host your own cake sale for Red Nose Day, The Great Comic Relief Bake Off recipe booklet (Woodland Books) will cost £2.50, with at least £2 donated to Comic Relief on every copy sold. Available at Sainsbury’s and from 12 February 2015