Niall’s Cupcakes

Makes 12 

• 110g unsalted butter, room temperature
• 110g caster sugar
• 2 medium eggs, beaten
• 2 tablespoons milk
• ¼ teaspoon vanilla extract
• 110g self raising flour

Pre heat oven to 180C.

Line a muffin tin with foil paper cases, they hold shape 

better than paper. Using a wooden spoon cream the butter until pale and fluffy, add sugar and beat until fluffy. Add the beaten eggs a quarter at a time making sure each lot is mixed before adding the next. Beat in the milk and vanilla extract and fold in flour and beat again for a few seconds until all incorporated.

Divide mixture equally among cases and place in oven for 15-20 minutes until tops firm and springy to touch. Leave to cool and decorate at will.

Toppings

Butter Icing:

Beat 150g unsalted butter until creamy and beat in 300g of sifted icing sugar. Add in 1 tablespoon of milk, ½ teaspoon of vanilla extract and 1-2 drops of food colouring and beat until smooth. Spread onto cakes with a knife or piping bag with star nozzle.

For citrus flavour leave out the vanilla and add the zest of 1 lemon, or orange. For chocolate flavour melt 75g chocolate and leave to cool at room temperature. When mixing butter and eggs as per step above, add in the chocolate then milk and vanilla.