A vanilla cupcake is a happy thing, isn't it? Just seeing them, iced in buttercream or glacage cheers me up immediately. And hunking into a bite which causes icing to go all around your mouth is equal in parts of happiness and deliciousness. Whenever cupcakes are topped in buttercream I am instantly transported back to days of childhood parties...where the amount of cupcakes you eat didn't even cross your mind and sprinkles were always a must! In fact, these cupcakes I made with the help of my gorgeous little friend (whose mother I work for in a Chinese restaurant) and we decided to make it "kids party themed."
Ingredients for Vanilla Cupcake
125g butter, softened
1 1/2 tsp vanilla extract
1 cup caster sugar
1 1/2 cup plain flour
1/2 tsp baking powder
1/4 tsp bicarbornate of soda
1/2 cup milk
Ingredients for Buttercream, to ice 12
125g unsalted butter
1 1/2 cups icing sugar
Preheat oven to 150 degrees (fan-forced) and grease and line a round baking tin. Place butter, sugar and vanilla together and combine on low speed until they are just combined. Add all eggs and, on low speed, beat until well combined. Sift powder, soda and flour and add milk over the mixture and on medium speed bring the batter together until completely smooth. Pour into prepared tin and bake for around 20 - 30 minutes. The important thing is that they are not browning, or even golden. They just need be firm to the touch. This will create a very fluffy cake! If you don't trust me (because they will look quite pale even though done, test with a skewer to ensure they aren't eggy/runny).
Once cooled, to make icing, beat together the butter and sugar until smooth. Pipe onto cake generously.