Vanilla Cupcakes

This quick and easy recipe will make 12 medium sized vanilla cupcakes.

1. Pre-heat the oven to 180C/ Gas Mark 4. Line a 12 hole cupcake baking sheet with cupcake cases.
2. Cream the butter and caster sugar together until pale and fluffy. Slowly beat in the eggs until the mixture is combined and add in the vanilla extract.
3. Sift the flour into the mixture along with a pinch of salt and fold together. Pour the mixture out into the prepared cupcake cases.
4. Bake for approx. 15 minutes, or until the cupcakes look golden brown and a skewer inserted comes out clean.
5. Leave to cool for 5 minutes before transferring to a wire rack to cool completely.
6. Whilst the cupcakes cool, prepare the buttercream. In a large mixing bowl, whisk the butter until creamy and add the icing sugar, vanilla extract and the salt. Mix until well combined then add in the food colouring of your choice and mix throughly before piping on to the cupcakes.
7. Top the cupcakes off with fruit or decorations and serve.

110g Mortons Self-Raising Flour
110g caster sugar
110g butter at room temperature
2 free range eggs
1 tsp vanilla extract

Buttercream:
150g butter at room temperature
300g icing sugar
1 tsp vanilla extract
Optional – food colouring paste