Vanilla Cupcakes With Buttercream Icing

Cupcakes 150g Tararua Butter, softened 1 1/2 cups Chelsea Caster Sugar (338g) 2 eggs 2 1/2 cups Edmonds Self Raising Flour (375g) 1 1/4 cups Meadow Fresh Milk (310ml) 2 tsp vanilla extract

Buttercream Icing 150g Tararua Butter, softened 2 1/4 cups Chelsea Icing Sugar (338g) 2 Tbsp Meadow Fresh Milk 1 1/2 tsp vanilla extract Raspberries, sugar flowers or sprinkles to decorate

Cupcakes

Preheat oven to 190°C bake / 170°C fan bake. Line 2 x 12-hole muffin tins with paper cases.

Beat butter with an electric mixer until smooth. Add Chelsea Caster Sugar and beat until light and fluffy. Add eggs and mix well.

Sift in the flour, then add milk and vanilla. Beat until smooth.

Divide mixture evenly between paper cases, until they are about 2/3 full (don't overfill or they will form peaks). Bake for 18-20 minutes, until cupcakes are golden and they spring back when lightly pressed. Turn out onto a wire rack to cool completely.

Buttercream Icing

Beat the butter until it is pale and fluffy. Sift in the Chelsea Icing Sugar, then add milk and vanilla. Beat until you have a light, fluffy mixture. Add extra milk if needed for a softer consistency. Spread or pipe icing over cupcakes and top with decorations as desired.

Original source: https://www.chelsea.co.nz/browse-recipes/vanilla-cupcakes-buttercream-icing/