Vanilla Cupcakes with Vanilla Buttercream Icing Recipe

Name: Vanilla Cupcakes with Vanilla Buttercream Icing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 servings
Ingredients: 230g butter, softened; 1¾ cups sugar; 4 large eggs, room temperature; 1 cup milk, room temperature; 1 tsp vanilla extract; 1½ cups self-raising flour; 1¼ cups all-purpose flour; ½ tsp salt; 230g butter, softened; 6-8 cups icing sugar; ½ cup milk, room temperature; 2 tsp vanilla extract

Ingredients

230g butter, softened
1¾ cups sugar
4 large eggs, room temperature
1 cup milk, room temperature
1 tsp vanilla extract
1½ cups self-raising flour
1¼ cups all-purpose flour
½ tsp salt
230g butter, softened
6-8 cups icing sugar
½ cup milk, room temperature
2 tsp vanilla extract

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 24 servings

Instructions

Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
Cream the butter with an electric mixer until smooth in a large bowl.
Gradually add the sugar and beat for 3 minutes until fluffy.
Add the eggs one at a time, beating well after each addition.
Sift the 2 flours and salt into a separate bowl.
Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Place the softened butter in a large mixing bowl and beat until smooth.
Gradually add in 4 cups of sugar, then the milk and vanilla (adding gradually prevents the icing from going grainy).
Beat for around 3-5 minutes until smooth and creamy.
Gradually add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar).
Add a few drops of food colouring or divide the mixture into a few bowls and colour each one differently.
Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.