This has to be the easiest, full-proof cupcake recipe.
Pre heat oven to 180
then you’ll need:
- 125gm soft butter
- 1 tsp vanilla essence
- 3/4 cup caster sugar
- 2 eggs
- 1/2 cup milk
- 1 & 1/2 cups self raising flour
Pop all of this into a bowl & using an electric mixer, mix together well for a few minutes.
Pop into a pre-greased 12 cupcake tray or into cupcake patty pans (which I prefer) Fill about half way to the top
Bake for 20 mins
Next up icing:
1 & 1/2 cups icing sugar
25gm soft butter
1 tbsp milk
food colouring or vanilla essence
Mix in a bowl with electric mixer starting on low and gradually building speed.
A great tip i find when transferring icing from the bowl to a piping bag is to place the bag in a mug and peel the edges down around it then you dollop the icing in and can push it down the bag ready to pipe.
It also makes it a lot easier for kids and its great for building their hand eye coordination and fine motor skills