INGREADIENT

• 2 3/4 cups plain flour
• 2 tsp baking powder
• 200 g unsalted butter softened
• 1 3/4 cups caster sugar
• 4 eggs
• 1 tbs vanilla extract
• 1 cup milk
• 1/2 cup hundreds and thousands optional
• 200 g unsalted butter softened
• 1/2 cup milk
• 1 tbs vanilla extract
• 8 cups icing sugar
• 2 drops liquid food colouring optional

Direction

1. Preheat oven to 170C. Line 2 muffin trays with cupcake papers.
2. Sift together the flour and baking powder.
3. In a separate bowl, cream the butter for 1-2 minutes..
4. Add the caster sugar a third at a time, beating for 2 minutes after each addition. Beat until the mixture is light and fluffy and the sugar has almost dissolved.
5. Add the eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy. Add the vanilla extract and beat until combined.
6. Add one third of the flour to the creamed mixture and beat on low speed until combined. Add half the milk and beat until combined. Repeat the process.
7. Add the remaining third of the flour and beat until thoroughly combined. Do not overbeat as this will toughen the mixture.
8. Spoon mixture into cupcake papers, filling each about ¾ full.
9. Bake for 18-20 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from trays immediately and cool on a wire rack for 30 minutes before frosting.
10. Buttercream icing: Cream the butter for 2 minutes. Add the milk, vanilla extract and half the sifted icing sugar, and beat for at least 3 minutes or until the mixture is light and fluffy.
11. Add the remaining icing sugar and beat for a further 3 minutes. Add extra milk if the mixture is too dry or extra icing sugar if mixture is too wet.
12. Add food colouring 1 drop at a time, if using, and beat until desired colour is reached.
13. Decorate with sugar daisies or 100s and 1000s, if using.