Lily Vanilli served up delicious pillow soft vanilla cupcakes with Swiss meringue buttercream on Saturday Kitchen.

The ingredients are: 330g plain flour, sifted, 320g caster sugar, 1½ tbsp baking powder, pinch salt, 175g unsalted butter, softened, 3 free-range eggs, 190ml full-fat milk and 1½ tsp good quality vanilla extract.

For the buttercream: 150g free-range egg whites, 200g caster sugar, 400g butter, at room temperature and cubed, gel food colouring (optional) and cocoa powder, sifted (optional).

See more cupcake recipes in the book titled: The Ultimate Cupcake Recipe Book available from Amazon now.