Vanilla Cupcakes

INGREDIENTS:

- 125G UNSALTED BUTTER, MELTED AND COOLED - 1½ CUPS (225G) SELF-RAISING (SELF-RISING) FLOUR, SIFTED - 1 CUP (220G) CASTER (SUPERFINE) SUGAR - 2 TEASPOONS VANILLA EXTRACT - ½ TEASPOON BAKING POWDER - 2 EGGS - ½ CUP (125ML) MILK

Icing:

- 250G BUTTER - 2 CUPS (320G) ICING SUGAR, SIFTED - 2 TABLESPOONS MILK - 1 TEASPOON VANILLA EXTRACT

METHOD:

1. Place the butter, flour, sugar, vanilla, baking powder, eggs and milk in a large bowl and whisk until well combined.

2. Preheat oven to 160°C (325°F). Line 18 x ½-cup-capacity (125ml) muffin tins with paper cases. Spoon the cake mixture into the tins and bake for 20–25 minutes or until cooked when tested with a skewer. Transfer to wire racks to cool completely.

3. Place the butter in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar, milk and vanilla and beat for a further 6 minutes or until light and creamy.
   

+ You can add bought food colouring to suit your theme.