#vanilacupcake

Directions

Preheat the oven to 160°C. Line a 12-hole cupcake tin with paper cases.

 Put the butter and sugar in a large mixing bowl and beat with an electric whisk for 2-3 mins until it gets pale and fluffy.

Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat briefly to combine. 

Gently fold in the flour and just enough milk to make a smooth batter that drops easily off the spoon.(it doesn’t need to be too heavy or too light)

Divide the batter between the cases, then bake at 180 °C  for 20-25 mins or until a skewer inserted into the middle comes out clean. 

Transfer the cakes to a wire rack and leave to cool completely. 

Meanwhile, make the buttercream icing. Put all the ingredients in a large mixing bowl and beat with an electric whisk for 4-5 mins until pale and fluffy.

Swirl the icing over the cooled cupcakes to serve. You can add some decorations if you want( fresh raspberries or strawberries, sugar sprinkles or grated chocolate, caramel sauce or maple syrup).