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Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
Ingredients
· 1 1/2 cups self-rising flour
· 1 1/4 cups plain flour
· 250g unsalted butter, softened
· 2 cups sugar
· 4 large eggs, at room temperature
· 1 cup milk
· 1 teaspoon vanilla extract
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Butter Cream Frosting
Ingredients
Butter - softened
Icing sugar
vanilla
hot water
Method
Beat together the butter and sugar with an electric beater.
Once well combined, add the vanilla and water. Beat until smooth and creamy.
Ingredients
· 1 1/2 cups self-rising flour
· 1 1/4 cups plain flour
· 250g unsalted butter, softened
· 2 cups sugar
· 4 large eggs, at room temperature
· 1 cup milk
· 1 teaspoon vanilla extract
Method
1. Preheat oven to 180 degrees. 2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Butter Cream Frosting
Ingredients
150g
Butter - softened
250g
Icing sugar
1 tsp
vanilla
2 tsp
hot water
Method
1.
Beat together the butter and sugar with an electric beater.
2.
Once well combined, add the vanilla and water. Beat until smooth and creamy.
