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Preheat the oven to 180C/160C fan/gas 4. Using a 12-hole cupcake tin, line the holes with paper casings. Start by stirring the milk and vinegar in a jug, leaving to thicken slightly for a few minutes.


Beat the sugar and butter with an electric whisk until combined. Add in the vanilla, then add the milk a little at a time, alternating with spoonfuls of the flour. Fold in the remaining flour, baking powder and a pinch of salt until you get a creamy batter.


Divide evenly between the cupcake casings, filling them two-thirds full, then bake for 20 – 25 mins until golden and risen. Once removed from the oven, leave the cupcakes to cool on a wire rack.


To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Once smooth, add your required measurement of ‘AddCBD’ before folding into the cream, mixing well until combined. Spoon or pipe onto the cooled cupcakes.