Ingredients:
For the batter:
- 12 g Self Raising flour
- 12g of granulated sugar
- ¼ tsp baking soda
- 125g soft unsalted butter
- 2 eggs
- 1 ½ tbsp whole milk
- ¼ tsp vanilla extract/essence
For the icing:
- 150g soft unsalted butter
- 340 g sifted icing sugar
- 3-4 tbsp whole milk
- 1 tsp vanilla extract/essence
Method:
For the batter:
- In a large bowl, sieve together the Self Raising flour, granulated sugar and baking soda.
- Add the butter and eggs. Mix together with a hand mixer until fully combines.
- In a separate container, mix in the milk and vanilla extract/essence. Then add it into your batter.
- Put the batter evenly into 12 cupcake cases
- Put the tray into the oven at 170’c for 20 – 22 minutes.
For the icing:
- Beat the butter for 5 minutes using a hand mixer
- Sift the icing sugar
- Add the icing sugar in 2 parts, mixing well in between
- In a separate container, mix in the milk and vanilla.
- Add it into your icing.
Decoration:
- Pipe the icing onto your cupcakes once cooled down.
- Add sprinkles.