About this recipe:These cupcakes are light and fluffy and easy to make topped with delicious buttercream! The recipe can be halved or doubled so you can eat them at home or serve them to guests. I hope you enjoy :)
Preheat the oven to 170 C / Gas 3. Line a 12 hole muffin tin with paper cases.
For the cake:
In a bowl beat together the butter and sugar for 2 minutes (or longer) until smooth and creamy. Add in half of the flour, baking powder and eggs and beat for a further 2 minutes.
Add in the other half of the flour and beat for 1 minute, then add in the vanilla extract and beat until smooth and creamy. Divide the mixture evenly between the 12 paper cases, taking care to fill only 3/4 full to allow for a good rise.
Bake in the preheated oven for 15 to 20 minutes until risen, golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool fully on a cooling rack, about 1 hour.
For the buttercream:
Place the softened butter in a bowl then gradually add the 150g icing sugar and vanilla extract and beat until thick and creamy.
Once the cakes are completely cooled spread or pipe the buttercream over the top (you'll have lots left over). Decorate if you want and enjoy :)
Make sure you whisk the mixture very well after adding every ingredient or they won't be spongy and light. Before you add the butter cream the cakes must be completely cooled or it'll melt and just taste of butter