95g self-raising flour
80g all purpose (plain) flour
115g butter, softened
225g caster sugar
2 eggs (at room temperature)
½ tsp vanilla extract
Preheat oven to 180°C (350°F). Line a regular size 12 hole muffin tin with paper cases.
Sift flours into a small bowl, whisk together then set aside.
Measure milk into pouring jug, add vanilla and gently stir to combine, then set aside.
Cream the butter in a medium bowl with an electric mixer on medium speed until smooth and creamy. Gradually add sugar and beat until well combined and fluffy.
Add the eggs, one at a time, beating thoroughly after each addition.
Add the flour mixture in 3 parts, alternating with the milk mixture. Beat in each addition until just combined – be careful not to overbeat! Also ensure sides are scraped down when necessary.
Spoon cupcake batter into paper cases, about ½ , to ¾ full.
Bake for 20-25 minutes, until skewer inserted in the middle of the cake comes out clean.
Let sit in tins for 20 minutes, then transfer to a wire rack to cool.
Vanilla Buttercream Frosting
115g unsalted butter, softened
450g icing (confectioners) sugar
1 tsp. vanilla extract
In a large bowl, beat butter until pale.
Gradually add icing sugar, alternating with the milk, beating thoroughly after each addition.
Add the vanilla, beating until combined. (More or less milk can be added to bring frosting to desired consistency).
Once icing is smooth and creamy, transfer to a piping bag and pipe onto cupcakes using desired tip, or spread onto cupcakes using spatula.
Makes enough to cover 12 cupcakes.