Makes approx 24

 

3/4 cup butter

3 eggs

2.5 cups plain flour

2.5 tsp baking powder

1/2 tsp salt

1 and 3/4 cups sugar

1.5 tsp vanilla

1 and 1/4 cups milk

 

1. Allow butter and eggs to stand at room temperature for 30 minutesas. In a medium bowl, stir together flour, baking powder and salt. Set aside

2. In a large mixing bowl, beat butter and sugar with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, aabout 1/4 cup at a time, beating on medium speed until well combined, scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs, 1 at a time, beating after each addition (about 1 min in total). Beat in vanilla. Alternatively add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined. Divide batter in between the cupcake cases

3. Bake in a preheated 180 degree (celcius) oven for about 12 minutes or until a wooden toothpick inserted near the centre comes out clean. Cool cupcakes and decorate with buttercream.

Makes 4 cups (I used half of it for 24 cupcakes)

 

3/4cup butter, softened

9 cups icing sugar

1/4 cups milk

2 tsp vanilla

additional milk

food colouring (optional)

1. In a very large bowl, beat butter until smooth. Gradually add 2 cups of the icing sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla

2. Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. If desired, tint with food colouring.