Ingredients
Buttercream frosting
Method
1.Preheat oven to 175°C. Line a medium 12-hole muffin tray with colourful paper cases.
2.In the bowl of an electric beater, combine the butter, sugar, eggs, milk and vanilla, then sift over the flour, baking powder and soda.
3.Beat on low speed for 1 minute, then stop and scrape down the sides. Beat on medium speed for 1-2 minutes until thoroughly mixed, pale and creamy.
4.Spoon mixture into the paper cases, filling each to just over half. Bake for 12-15 minutes until puffed and golden, and the centre bounces back when lightly touched. Let cupcakes cool completely before icing with frosting and decorating.
5.To make the buttercream frosting, cream butter until fluffy with an electric beater. Add icing sugar and lemon juice, then enough hot water to make a fluffy frosting.
For chocolate cupcakes, omit 1 tbsp flour and add 1 tbsp cocoa when sifting the flour. Add chocolate chips, or stir through frozen blueberries or raspberries For parties, add food colouring and essence to the mix for fun – ie: green colouring and mint essence, or tinting the frosting to go with your theme.
Note
