For the cupcakes (makes 12)
175g butter (at room temperature)
175g self-raising flour
5ml vanilla extract
For the icing (enough for 12-18 cupcakes)
340g icing sugar
15ml vanila extract
For the cupcakes
Preheat oven to 180ºC
Line cupcake tin with cupcake liners
Cream the butter and sugar together until light and fluffy
Add eggs one at a time and mix well. before adding the next
Sift in the self-rainsing flour and mix until well combined. But do not overmix.
Spoon the batter into cupcake cases and bake for 22-25 minutes or until a cake scewer inserted into the cupcake comes out clean
For the icing
Ensure butter is at room temperature
Sift the icing sugar into the butter and whisk well.
Add the vanilla extract
If the icing is a little stiff, add 1 tablespoon of milk at a time, whilst whisking, until the right consistency is achieved.
Cupcakes are all about fun, so have fun decorating them too.
Colour your icing and add sprinkles and decorations to suit your event.
Piping techniques tend to use a little more icing than simply using a spatuala, hence the extra bit in this recipe.