- 80 g butter, softened
- 280 g caster sugar
- 240 g cake flour
- 2 t baking powder
- 2 free-range eggs
- ½ t vanilla paste
- 250 ml lukewarm milk
- For the icing
- 80 g butter
- 250 g icing sugar
- 1 T lukewarm milk
- a dash of food colouring of your choice (optional)
Preheat the oven to 180°C.
Line a muffin tray with cupcake cases.
Using an electric beater, beat the butter with the caster sugar until pale and fluffy.
Sift in the flour and baking powder and continue beating on a slow speed until the mixture resembles fine breadcrumbs.
Add the eggs and vanilla paste and beat on a higher speed, while slowly adding the milk to form a smooth batter.
Spoon the batter into the cupcake cases to three-quarters full and bake for 20 to 25 minutes, or until a skewer inserted comes out clean.
To make the icing, beat the butter until pale and fluffy, then add the icing sugar and beat. Add the lukewarm milk to loosen the icing and a dash of food colouring if you like.
Spread evenly over the cooled cupcakes and decorate as desired.