2 cups flour
1 ½ cups sugar
2 ½ teaspoons baking powder
1 teaspoon salt
¾ cup butter,softened
¾ cup full cream milk
1 ½ teaspoons vanilla essence
3 large eggs
-Preheat oven to 175*C. Line 24 muffin-pan cups with fluted paper liners.
-In a large bowl, mix together flour, sugar, baking powder, and salt. Use electric beater or balloon whisk if using hand.
-Add butter,milk, vanilla essence and eggs. Beat till just blended. Increase beater speed to high; beat 1to 2 minutes or until mix is creamy.
-Spoon batter into lined muffin-pan cups. Bake 20 to 25 minutes or until cupcakes are golden brown and toothpick inserted into centre comes out clean. Immediately remove from pans and cool on wire rack.
-When cupcakes are completely cool, frost as desired.
For the Frosting
450 grams icing sugar
½ cup butter softened
1 ½ teaspoon vanilla essence
4-6 tablespoons milk
-In a large bowl, with mixer at medium low speed, beat together icing sugar, butter , vanilla essence and 4 tablespoons milk until thick and smooth.
-At medium – high speed, beat until frosting is light and fluffy.
-Beat in additional milk if needed to achieve easy spreading consistency.