125g - unsalted, softened butter
125g - caster sugar
2 x large eggs
125g - self raising flour
1/2 tsp - vanilla extract
2-3 tablespoons of milk (and more for icing)
Instant royal icing
12 x bun cases
1 - Preheat the oven to 200 âˆ˜C
2 - Put all the ingredients into a food processor except the milk and blitz until smooth.
3 - Once you have done this, pulse the food processor whilst dropping the milk into the mixture bit by bit.
4 - Spread the mixture between 12 bun cases and cook for 15-20 minutes.
5 - Leave to cool. Once cool trim off the surfaces of the cupcakes if they're slightly bumpy so you're left with a smooth top to ice. I mix my icing sugar with milk but you can use water (Can't give exact quantities because I always make far too much as I love the stuff so much!) You can divide the icing into separate bowls so you can add different flavours to each. I like icing which has a bit of almond or peppermint essence dropped into it or icing with a bit of fresh lemon juicec squeezed into it. I normally don't decorate them after I've put the icing on but sometimes I few dolly mixtures look cool!