CLASSIC CUPCAKES

Makes 12 cupcakes For the cupcakes, you will need:

125g butter 210g sugar 2 eggs 1 teaspoon vanilla extract 200ml milk 230g self-raising flour

For the icing, you will need:

140g butter, softened 280g icing sugar, sifted 2 tablespoons milk Food dye (optional) 1 You will also need some cupcake cases. Preheat the oven to 180°C, 350°F, Gas 4. In a bowl, cream the butter and the sugar together, then add the eggs, one at a time. 2 Add the vanilla extract, then add in the milk and sift in the self-raising flour. Line a 12-hole cupcake tin with cupcake cases, and divide the cupcake batter equally among them. Bake the cupcakes for about 20 minutes, until they have risen and a knife inserted into the centre of one comes out clean. 3 To make the icing, beat the softened butter until it is very soft. Next, beat in half the sifted icing sugar, then beat in the remainder. Add the milk, and then add a few drops of the food dye, if you are using it. Ensure the cupcakes are completely cooled before spreading the icing on top.