The icing on cupcakes isn't just to make them look pretty and add extra flavour; it also keeps them fresh.




  • 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)


  1. Preheat the oven to 180°C. 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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