Vanilla Cupcakes

Preheat the oven to 180 degrees celsius/350 degrees fharenhite/Gas mark 4. Put 12 paper/silicone cases in a bun/muffin tray.

Put the butter and Caster sugar in a large bowl. Using a wooden spoon or an electric whisk, beat together until the mixture is pale, light and fluffy.

Gradually beat in the eggs. Add about 1 tablespoonful at a time and beat thoroughly after each addition.

Beat in the vanilla essence. Using a large metal sieve, sift the flour into the bowl.

Using a metal spoon, gently fold the flour into the mixture until thoroughly incorporated.

Add the milk and fold gently into the mixture.

The cupcake mixture should have a smooth consistency and drop easily from the spoon if tapped on the side of the bowl.

Carefully spoon the mixture into the cases, taking care not to over fill them.

Bake in the preheated oven for 15-20 minutes, until the cupcakes have risen, are gold and just firm to the touch.

Leave the cupcakes in the tray for about ten minutes, then carefully transfer to a wire rack for further cooling.

For the buttercream icing- Place the butter and vanilla essence in a large mixing bowl and, using an electric mixer beat the butter until very soft and pale.

Gradually sift in the icing sugar, beating well after each addition. The more you beat at this stage, the lighter and fluffier the icing will become.