Cupcakes

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.