Cupcakes

Ingredients

100gms Unsalted butter
100gms self raising flour (sifted)
1oo gms caster sugar
2 eggs
1/4 tsp vanilla extract
1/4 tsp baking powder


Method

Preheat the oven at 180°C. Line the muffin tin with liners. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence.Carefully fold in the flour and baking powder. Bake in the oven for 15-20 minutes. Don't overcook the cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.


Butter cream Frosting

125gms Unsalted butter
1 1/2 cups icing sugar
2 tablespoons milk


Place butter in small bowl and beat until butter is as white as possible.Gradually add about half the sifted icing sugar and 1 tablespoon of milk, beating constantly.Beat in the remaining icing sugar, and milk, if necessary.Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable or piping consistency.