Name: Vanilla cupcakes
Total time: 40 min
Yield: Makes 12
Ingredients: 125g golden caster sugar; 125g unsalted butter softened; 2 eggs; 125g self-raising flour; 2 tsp vanilla extract or bean paste; 1 tbsp whole milk; 100g unsalted butter softened; 200g icing sugar; 2 tsp vanilla extract or bean paste

A cake stand full of cupcakes with creamy piped frosting on a white linen table cloth

125g golden caster sugar
125g unsalted butter
softened
2 eggs
125g self-raising flour
2 tsp vanilla extract or bean paste
1 tbsp whole milk

ICING

100g unsalted butter
softened
200g icing sugar
2 tsp vanilla extract or bean paste

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole cupcake tin with paper cases.
step 2
Beat the sugar and butter in a bowl until pale and creamy. Whisk in the eggs, one at a time, then fold in the flour to make a smooth batter. Stir in the vanilla and milk.
step 3
Divide the batter between the cases and bake for 20-25 minutes or until well risen and the cupcakes spring back when pressed. Cool on a wire rack.
step 4
Beat together the icing ingredients until pale and fluffy. Transfer to a piping bag with a star nozzle to pipe over the cooled cupcakes, or smooth over the tops using a palette or cutlery knife. The cupcakes will keep for four days in an airtight container.