Cupcakes
Ingredients:
125g butter , chopped at room temperature
2/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 3/4 cups self raising flour , sifted
2/3 cup milk
Butter cream icing:
125g butter , chopped at room temperature
1 teaspoon vanilla essence
1 1/2 cups icing sugar , sifted
2 tablespoons of milk
food coloring ( your choice)
Method
1. Preheat oven to moderate, 180c . Line a 12 hole muffin pan with paper cases.
2. In a large bow, using an electric beater, cream butter and sugar together until light and fluffy. Beat in vanilla.
3. Add eggs, one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Spoon fixture into paper muffin cases until 2/3 fill.
4. Bake for 20-25 minutes until cooked when tested with a skewer. Cool in a pan for 5 minutes. Transfer to a rack to cool completely.
5. BUTTER CREAM. In a bowl, using an electric beater, beat together butter and vanilla until pale and creamy. Gradually beat in half of the icing sugar, milk, then renaming icing sugar. Tin with a few drops of food coloring.
6. Spread butter cream over the cupcakes.
