- 175g unsalted butter
- 175g self-raising flour
- 120g caster sugar
- 1 ½ tsp vanilla extract
- 2 large eggs
- 1/8 tsp salt
1) Beat the butter in a large bowl until light and fluffy, then add in the sugar and cream until light and pale.
2) One at a time add in your eggs, beat fully in each addition. Remember to scrape down the sides of the bowl.
3) Add in the vanilla extract and salt. Mix. Then beat until incorporated. Slowly, add the flour and be careful not to over mix.
4) Divide the batter into cupcake tins. This batter made 16 cupcakes for me, but maybe if you use an ice-cream scoop, you might manage to get 20! Bake for 15 - 20 minutes at 190* Celsius.
Bakers tip: Watch these cupcakes because they bake really quickly and they can burn... :O