• ½ cup, plus 2 tablespoons of caster sugar
• ½ teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• 1 cup self-raising flour (or 1 cup standard flour and 1 teaspoon baking powder)
• 3 tablespoons milk, warmed for ten seconds in microwave

Buttercream Icing

• 125g butter, softened
• 3 cups icing sugar, sifted
• ½ teaspoon vanilla essence
• ¼ cup milk warmed for ten seconds in microwave

Preheat oven to 180 degrees Celsius.  Line a 12 hole muffin pan with cupcake cases.

Place the butter, sugar, vanilla, eggs and flour into a food processor (or use an electric handheld mixer, it works just as well) and pulse for 10-15 seconds.  Pour in the warmed milk and pulse again till combined.

Spoon the mixture evenly into the cases filling each 3/4 full.  Bake for 17 minutes or until skewer inserted into the centre comes out clean.

To make buttercream icing, cream the butter with an electric mixer until very pale, about 2-3 minutes.  Using low speed, mix in the icing sugar alternatively with the milk and vanilla.  Continue to beat until light and fluffy.

Pipe or swirl the buttercream icing onto cooled cupcakes.

Makes 12.

TIP Use a little food colouring to make pretty pastel colours and sprinkle with coloured sugar, sprinkles or sliver balls.