Who doesn't LOVE cupcakes! The perfect, pretty, light, fluffy, sweet little treat that is so delicious and super versatile. Cupcakes are so in right now and this is a great base recipe for a vanilla cupcake and butter cream icing that can be coloured, flavoured and decorated to match your mood, your event or your creativity. Being Christmas, I have decided to use some green and red sanding sugar, some edible glitter and some little green and red Christmas trees. These decorations (and many, many, many more) are available from cake decorating retailers.
200g butter, softened and cubed
1 cup caster sugar
1 tsp vanilla bean paste
2 1/2 cups SR flour
1/2 cup milk
250g butter, softened and cubed
3 cups icing sugar
1/4 cup milk
Step 1 - Preheat oven to 180°C. Line 3 x 24 hole mini cupcake tray or 3 x 12 hole regular cupcake tray with patty pans.
Step 2 - Cream butter and sugar then add eggs one at a time, beating well between each addition.
Step 3 - Fold through half the flour, then half the milk. Fold through the remaining flour then the remaining milk.
Step 4 - As this mixture rises very well, 1/2 fill patty pans. Bake for 10-12 minutes for mini cupcakes or 15-17 minutes for regular cupcakes.
Step 5 - Remove from oven and stand for two minutes in the pan before turning out onto a wire rack to cool.
Step 6 - To make buttercream, beat butter until pale then beat in half the icing sugar. When incorperated, beat in 1tbs milk, then remaining icing sugar, then remaining milk.
Step 7 - Pipe or spread icing over cooled cupcakes and decorate as desired.