125 g butter, room temperature
1 cup white sugar
1 1/4 cups self raising flour
1/2 cup milk
2 eggs
1 teaspoon vanilla paste
Pinch of salt
Icing
3/4 cup icing sugar
5 g butter
1 tbls boiling water
Icing flowers and edible glitter, to decorate
Method
1. Preheat oven to 180⁰C.
2. Grease and flour a 12 x ½ cup capacity cupcake tin.
3. Place all the ingredients in a large mixing bowl and beat for ten minutes or until smooth.
4. Divide mixture between prepared cake tin and bake for 10-12 minutes or until cakes spring back to the touch.
5. Remove and transfer to a wire rack to cool.
6. For icing, sieve icing sugar into a bowl, ensuring to remove any lumps.
7. Place butter and boiling water in a small bowl and mix until butter has melted. Pour into icing sugar, a little at a time and stirring well between each addition until icing reached the desired consistency.
8. Spread icing sugar over cupcakes and decorate with icing flowers and edible glitter if desired.
