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Ingredients
- 175 g (6.2oz) Self raising flour
- 150 g (5.3oz) Plain flour
- 125 g (4.4oz) Unsalted butter, softened
- 250 g (8.8oz) Unrefined golden caster sugar
- 2 Large eggs at room temperature
- 125 ml (4.4fl oz) Milk
- 0.5 tsp Vanilla extract
Method
- Preheat the oven to180C (fan 150) 350F, gas mark 4.
- Line a 12 cup muffin tin with cupcake papers.
- In a small bowl, using an electric handwhisk at medium speed, cream the butter until smooth.
- Add the sugar gradually and continue beating until fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the flour in three stages, alternating with the milk and vanilla.
- With each addition, beat until the ingredients are incorporated but do not over beat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Carefully spoon the batter into the cupcake papers, filling them about three quarters full.
- Bake in the pre heated oven for 18 minutes.
- Cool the cupcakes in the tins for 15 minutes.
- Remove from the tins and cool completely on a wire rack before icing.
- Ice the cupcakes with cream cheese frosting.
