Vanilla cupcakes

For smooth and creamy buttercream recipe click here

8oz (250g) unsalted softened butter

8oz (250g) caster sugar

8oz (250g) self-raising flour -or plain flour with 2tsp baking powder

Pinch of salt

4 eggs

4 tablespoons milk

1tsp vanilla essence or 2tsp vanilla sugar

1. Turn the oven onto 190 degrees C.

2. Let the butter reach room temperature (or if taken from the refrigerator microwave on full heat for 10 seconds at a time, checking that it doesn't melt). Beat the butter until softened and creamy.

3. Add the sugar, flour (and if using- baking powder), eggs, milk and vanilla flavouring and beat until smooth. 

4. Use two 12-hole muffin tins if you can, or bake in two goes. The recipe is for 24 cupcakes, but I only got 18 out of it. Line the muffin tin with paper cases. Using two spoons fill each muffin case to about ½ - ⅔ and bake in the oven for 15-18 minutes until the cupcakes have a light golden colour. After about 8 minutes turn the tray around for the cupcakes to bake evenly. 

Tip: If you leave the cupcakes in the tin covered with a towel for a while just after you take them out, they will continue to bake a little bit more. So take them out as soon as you think they might be done, don't leave them any longer as they may get dry.

Tip: I find that a fan oven dries the sponge out more than a conventional oven.

Recipe taken from this website, I have followed most of it, but might have changed a thing or two.