No fail cupcake recipe, makes 12, you will never need to use another recipe.
Thanks to cupcake jemma.com
125g Self-raising flour
1/4 teaspoon bicarbonate of soda
125g caster sugar
125g unsalted butter
2 large free range eggs
1 teaspoon vanilla extract
1.5 tablespoons milk
150g unsalted butter, good quality at least 82%fat
340g icing sugar
3 to 5 tablespoons milk
Preheat oven to 170°C
Line 12 hole cake tray with cupcake cases
In a stand mixer bowl sift the flour, caster sugar, bicarbonate of soda.
Mix on low speed to combine then increase to medium speed and add the eggs. Beat for 1 minute. Add the vanilla extract to the milk and add.
Place a good tablespoon of mixture into each cupcake case.
Bake for 22 minutes, leave to cool completely.
To make the buttercream, beat the butter for 5 full minutes until it is pale and increased in volume. Sift the icing sugar and add to the butter in 2 halves, beating for 3 minutes after each addition. This timing is important.
Add the milk a tablespoon at a time. 3 was enough for this mix to be soft and fluffy but thick enough to pipe and stay on the cakes.