Vanilla Cupcakes

Ingredients

For the cupcakes

• 200g/7oz unsalted butter, softened
• 200g/7oz caster sugar
• 3 free-range eggs
• 200g/7oz self-raising flour
• 1 tsp vanilla extract
• 2 tbsp milk

For the buttercream icing

• 250g/9oz icing sugar
• 125g/4½oz unsalted butter, softened
• 1½ tsp vanilla extract
• 1½ tbsp milk

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases.
2. In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy.
3. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next.
4. Add a tablespoon of flour if the mixture curdles.
5. Mix in the vanilla extract and fold in the flour using a large metal spoon until no traces of flour are visible.
6. Gently stir in the milk to loosen the mixture.
7. Spoon the mixture equally between the cases, about 55g/2oz each.
8. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger.
9. Remove from the oven and take the cakes out of the tin after about 5 minutes.
10. Place them on a wire rack to cool completely.
11. To make the buttercream icing,
12. Sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy.
13. Beat in the remaining icing sugar then beat in the vanilla extract and milk.
14. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake.
15. This buttercream makes enough for a modest swirl if you want to use a piping bag.