- STEP 1
Preheat the oven to 180 degrees celsius/350 degrees fharenhite/Gas mark 4. Put 12 paper/silicone cases in a bun/muffin tray.
- STEP 2
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.
- STEP 3
Gradually beat in the eggs. Add about 1 tablespoonful at a time and beat thoroughly after each addition.
- STEP 4
Beat in the vanilla essence. Using a large metal sieve, sift the flour into the bowl.
- STEP 5
Using a metal spoon, gently fold the flour into the mixture until thoroughly incorporated.
- STEP 6
Add the milk and fold gently into the mixture.
- STEP 7
The cupcake mixture should have a smooth consistency and drop easily from the spoon if tapped on the side of the bowl.
- STEP 8
Carefully spoon the mixture into the cases, taking care not to over fill them.
- STEP 9
Bake in the preheated oven for 15-20 minutes, until the cupcakes have risen, are gold and just firm to the touch.
- STEP 10
Leave the cupcakes in the tray for about ten minutes, then carefully transfer to a wire rack for further cooling.
- STEP 11
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.
- STEP 12
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.