Vanilla Frosted Cupcakes
115g butter, softened
115g caster sugar
2 eggs (at room temp) lightly beaten
115g self-raising flour
1 tablespoon milk (also at room temp, or just microwave for 5-10 seconds)
Preheat your oven to 180 Celcius. Put 12 fetching paper cases in a muffin pan.
Beat the butter and sugar together in a bowl with an electric mixer until light and fluffy. This should take about 2-3 minutes to get the perfect consistency. Gradually add and incorporate the eggs. Sift in the flour and fold into the mixture with the milk. Don't over-mix; you want to keep the mixture aerated.
Spoon the mixture into the paper cases.
Bake for 20 minutes of until golden brown, or until a metal skewer comes out clean. Transfer to a wire rack to cool.
I don't follow an exact recipe for icing - where I come from it's just a handful of this and a dollop of that. Roughly speaking, I use about 1.5 cups icing sugar, a good generous (overflowing, barely to be considered a tablespoon) tablespoon of butter (and I do mean BUTTER, not margarine, yuck) and about a tablespoon of full cream milk. I will usually add about 1/3 teaspoon of vanilla essence.
Whip that all together until smooth and delicious.