- 115 g butter, softened
- 165 g caster sugar
- 2 free-range eggs
- 210 g flour
- 1 t baking powder
- ½ t salt
- ½ cup milk
- 1 t vanilla paste
- For the icing:
- ½ cup cream
- 1 T rose-water
- 190 g unsalted butter
- 600 g icing sugar
- 1 t lemon juice
Preheat the oven to 180°C and line a 12-hole muffin pan with cupcake cases.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time until the mixture is well combined.
Sift the flour, baking powder and salt and stir into the egg mixture.
Slowly add the milk and vanilla while stirring until a thick batter forms.
Spoon the batter into the cupcakes cases and bake for 12–15 minutes until golden in colour.
Remove the cupcakes from the oven and cool completely before icing.
To make the icing, mix the cream and rose-water and set aside. Beat the butter and 195 g icing sugar until smooth. Gradually add the cream and mix, scraping the bottom of the bowl occasionally. Add the remaining sugar, a spoonful at a time, while beating. Add the lemon juice.
Once the cupcakes have cooled completely, spread or pipe the icing onto the cupcakes.
Cook's note: The frosting for these vanilla cupcakes was inspired by the spring flavours of Prince Harry and Meghan Markle's wedding cake by Violet Bakery in London. We used lemon and rose-water rather than elderflower. Delicious with a cup of Earl Grey!