Cupcakes recipe

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

ICING

1⁄2 cup (125 g) butter, softened

2 cups (250 g) icing sugar

2 tablespoons milk food colouring (optional)

Makes 12

 

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.