Easy Vanilla Cupcakes

Ingredients

• 125 g (4½ oz) Butter, softened, for the cupcakes
• 165 g (⅞ cup) Caster sugar
• 2 Eggs
• 2 tsp Vanilla extract, plus 1/2 tsp for the icing
• 225 g (2 cups) Self-raising flour
• 125 ml (½ cup + ½ tbsp) Milk, plus 1–2 tbsp for the icing
• 240 g (1½ cups) Icing sugar, sifted
• 60 g (2.1 oz) Butter, softened, for the icing

You’ll need: 12-hole muffin tin, Paper cases, Electric beaters or wooden spoon

Method

1. 1

   Preheat the oven to 180°C (350°F), or 160°C (325°F) fan. Line a 12-hole muffin tin with paper cases.

2. 2

   Beat the cupcake butter and caster sugar with electric beaters (or a wooden spoon) until pale and creamy. Beat in the eggs one at a time, then 2 tsp vanilla.

3. 3

   Fold in the flour and milk with a metal spoon until just smooth.

4. 4

   Divide the mixture between the cases. Bake for 18–20 minutes, until golden and a skewer comes out clean. Cool in the tin for 5 minutes, then on a wire rack until completely cold, about 30 minutes.

5. 5

   For the icing, beat the icing sugar, icing butter, 1/2 tsp vanilla and 1 tbsp milk until smooth and fluffy, adding a little more milk if too thick. Spread or pipe onto the cold cupcakes.