Cupcakes

Cupcakes and high teas are the latest fashion, one of wich I am happy to play along with.
I have tried a few recipes for a plain pleasant tasting cupcake and so far this one (I have adapted slightly), is the best.
It makes 12 medium sized and 24 mini cupcakes.

125gr softened butter
½ tsp vanilla
⅔ cup (150g) caster sugar
3 large eggs
1 ½ cups (225gr) self-raising flour
¼ cup (60mls) milk

Preheat oven to 180°C.
Place cupcake case into holes of patty pans to help keep their shape while baking.

With an electric beater, beat the softened butter and sugar until combined and then add all the other ingredients.
Beat gently to combine then on medium for about 3 minutes until the mixture is smooth and pale in colour.
Carefully drop spoonful’s into cases to come to just below the rim of the cupcake paper.
Bake about 20 minutes watching they do not overcook. They should be just turning a light fawn. Lightly press one to see if it springs back.
When I made the mini cupcakes I baked them for about 12 minutes.
Turn on to a wire rake to cool so they don’t stay cooking in the heat of the pan. Turn them top side up (don’t burn yourself) so the tops don’t get indents from the wire rack.

When cold ice with butter using and decorate as you wish.

Butter icing
60gr butter
1 ¼ cups Icing sugar
1 tblsp milk

Soften but do not melt the butter.
Beat together with the icing sugar.
Gradually add the milk, beating all the time, being careful not to let the mixture curdle.
Do the same with any flavouring or colouring you wish to add.
(My icing just started to curdle once I put in the pink colouring)