4 oz (110g) Butter (Softened)
4 oz (110g) Caster Sugar
2 tsps Baking Powder
1/4 tsp Salt
2 Medium Eggs
1 tsp Vanilla Extract
Optional Buttercream to Top:
600g Icing Sugar
Preheat the oven to 180°C/350°F/Gas Mark 4.
Line a muffin tin with paper cases. Put the butter and sugar in a bowl and beat until plain and fluffy.
Sift the Mortons Plain Flour, baking powder and salt into the bowl. Beat the eggs and vanilla and add to the bowl. Beat until just combined.
Spoon the mixture into the paper cases. Bake for 18 to 20 minutes until risen, golden and firm to the touch. Cool in the tin for 10 minutes ,then transfer to a wire rack to cool completely.
Fillings and Toppings:
You can add a filling to the cupcake by cutting a cone from the middle of each cake with a serrated knife. Fill the hole with your favourite jam.
If you want to top your cupcakes – use 600g of Icing Sugar and 300g of Butter and mix together until blended. Fill a piping bag with the mixture and pipe onto the cupcakes. Decorate for extra effect!