Vanilla Cupcakes with Vanilla Buttercream Frosting

For the cupcakes:

• 175 grams self-raising flour
• 175 grams unsalted butter or margarine
• 50 grams caster sugar
• 3 medium eggs
• 1 teaspoon vanilla extract

FOR THE VANILLA BUTTERCREAM FROSTING:

• Approx 200-300 grams icing sugar
• 100 grams butter
• 2 tsp vanilla extract

Method:

1. Preheat oven to 180°C.    
2. Cream the butter and sugar until light and smooth.
3.  In a bowl whisk the eggs until combined then add to the sugar and butter mix together. 
4. Stir in the vanilla extract and then finally sieve the flour and add to the wet mixture to form a smooth batter.   
5. Divide into cupcake cases and put in the oven on the middle shelf until a skewer comes out clean )approx 20 -25 mins depending on appliance).
6. While the cupcakes are cooking you can make on the frosting. Beat the butter until soft and fluffy. Add icing sugar 2 tbsp at a time and keep beating until thick consistency attained for piping.
7. Add vanilla essence and beat well for the last time.
8. Put the icing into a piping bag and pipe as desired once cupcakes have cooled down. 

**Note

• I used a star tip for piping the icing on to the cupcake.
• You can use food color to make the icing colorful. I added a tinge of blue to mine.