You will need:
100g / 3.5 oz unsalted butter, softened 100g
100g /3.5 oz caster sugar
2 free-range eggs, at room temperature, lightly beaten
100g / 3.5 oz self-raising flour
1 tsp vanilla extract
1/4 tsp fine salt
200g / 7oz icing sugar, sifted
1 tbsp milk
Preheat the oven to 180C/350F/Gas 4 . line a 12-hole bun tin with 12 paper fairy cake cases , (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.)
Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined.
Adda little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again.
Sift the flour into the bowl. Using a large metal spoon or spatula , pour the flour into the cake mix.
Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds.
Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the cake cases half full with the mix , filling them equally.
Bake the cupcakes for 12 minutes in the middle of the oven and then check to see the colour ,if they are golden-brown and the cakes spring back when pressed lightly, it is ok to remove them from the oven ; If they are not golden-brown put back in the oven for 2 more minuites.
When cool enough to handle, lift the cakes onto a cooling rack and leave to cool .
To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the buttercream at this stage.
Invite family over for a get together or invite your friends over for a party. But you might want to keep the cakes to yourself because they are irresistible.
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