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