Everybody has their own vanilla cupcake recipe that they come back to whenever they need it. And this is mine! Its not a super secret recipe, nor has it been passed through the family through generations. But that doesn’t mean its not just as good! Its from the hummingbird bakery. (see baking tips for name of book) it makes quite alot, i made about 18 medium sized ones, and the frosting recipe below was enough to ice all of them generously. the picture shows some ones i made with edible glitter, it added a sparkly, proffessional effect.

Ingredients:
80g unsalted butter
280g caster sugar
140g plain flour, sifted
1tbsp baking powder
¼ tsp salt
240ml milk (semi-skimmed or whole milk)
½ tsp vanilla essence
2 large eggs

 method:

1. preheat the oven to 190C (gas mark 5) and line a twelve hole muffin tin with 12 cases. There will probably be more needed, but start off with this.
2. using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, slowly beat together the butter, sugar, flour, baking powder and salt until all the ingredients are well mixed in and resemble fine breadcrumbs.
3. mix together the milk, vanilla essence and eggs by hand in a jug with the whisk or mixer on a low speed, pour three-quarters of the milk mixture into the dry ingredients and mix well, scraping down the sides of the bowl until everything is combined. Add the rest of the milk mixture and beat again, now on a medium speed until the batter is smooth.
4. this will be quite runny mixture, so my advice is to wash out the jug and pour the mixture into it so it can go in the cases more evenly, and less messily! Fill them up to about two-thirds full, and if there is any batter left over (there probably will be) fill up more cases in a second muffin tin. Pop in the oven and bake for 18-20 minutes or until the sponge feels springy when you touch them. Remove from a tin and place on a wire rack.

INGREDIENTS
250g icing sugar, sifted
80g unsalted butter
25ml milk
a couple of drops vanilla extract

 METHOD

1. beat the icing sugar and butter together in a free-standing electric mixer with the paddle attachment (the icing sugar will go everywhere so use a tea towel to cover up the bowl, or just start off with a spoon) on a medium-low speed until the mixture comes together and is well mixed. Turn the mixer to a low speed.
2. combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a spoonful at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy; at least five minutes. The longer the frosting is beaten, the fluffier it becomes.