Vanilla cupcakes

Special equipment • electric mixer

MAKES 12

9 tbsp butter, at room temperature

2/3 cup granulated sugar

2 large eggs

1¼ cups self-rising flour, sifted

1 tsp vanilla extract

1 tbsp whole milk, if needed

For the icing:

1 cup confectioners’ (powdered) sugar

3 tbsp unsweetened cocoa powder (optional)

7 tbsp butter, at room temperature

few drops of vanilla extract

2 tbsp whole milk, if needed

dark chocolate, shaved into curls with a vegetable peeler (optional)

Method:

1 Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Place the butter and sugar in a bowl and beat with an electric mixer until pale and fluffy. Beat in the eggs one at a time, adding 1 tablespoon of the flour after each addition. Beat in the vanilla extract and then the rest of the flour until smooth and blended the mixture should drop easily off the beaters. If it doesn’t, stir in the milk. Divide the mixture evenly between the muffin cups. Bake for 20 minutes or until risen, golden, and firm to the touch. Transfer the cupcakes to a wire rack to cool completely.

2 To make the icing, sift the confectioners’ sugar and cocoa powder (if using) into a bowl. Beat in the butter and the vanilla with an electric mixer until the mixture is light and fluffy. If the icing is too thick, beat in the milk. Frost the cupcakes, swirling the icing decoratively. Scatter the dark chocolate shavings over the icing, if desired.

Vanilla cupcakes