Vanilla cupcakes with butter icing

By Faeza
05 July 2016



¦ 125g butter or margarine

¦ 100g (½ cup) castor sugar

¦ 2 extra large eggs, beaten

¦ 5ml (1 teaspoon) vanilla essence

¦ 110g (1 cup) self-raising flour

¦ 30ml (2 tablespoons) milk

Butter icing:

¦ 150g butter or margarine

¦ 300g (2 ½ cups) icing sugar

¦ 30ml (2 tablespoons) milk

¦ drops of various food colouring


Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.

Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a

time and stir in the vanilla extract.

Fold in the flour using a large metal spoon, adding a little milk.

Spoon the mixture into paper cases until they are half full.

Bake in the oven for 10 to 15 minutes, or until golden-brown.

Set aside to cool for 10 minutes.

For the buttercream icing:

Beat the butter in a large bowl until soft, add icing sugar gradually

and beat until smooth.

Add one tablespoon of the milk until the mixture is smooth and creamy.

Add a tiny drop of the food colouring and mix until well combined to get pastel shades.