Ingredients for cupcakes
225 g butter, softened
1 cup (230 g) caster sugar
1 teaspoon vanilla extract
4 large eggs
1 2/3 cups (250 g) self-raising flour
1 tablespoon milk
1⁄2 cup (125 g) butter, softened
2 cups (250 g) icing sugar
2 tablespoons milk food colouring (optional)
Preparation for cupcakes
1 Preheat the oven to 180oC (Gas 4). In a large bowl, cream the butter and sugar until pale and fluffy, using electric beaters.
2 Add the vanilla, then add the eggs one at a time, mixing well after each addition.
3 Sift the flour into the mixture. Using a plastic spatula or wooden spoon, fold in the flour and milk until combined.
4 Spoon the batter into 12 patty cases, filling them two-thirds full. Bake the cupcakes until golden, about 15 minutes. Turn the cupcakes out onto a wire rack to cool.
5 For the icing, beat the butter and icing sugar in a bowl using electric beaters until well creamed, about 2 minutes. Add the milk and food colouring, if using, mixing until combined.
6 Ice the cooled cupcakes and decorate as desired.
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