Priya Lochan
Vanilla cup cakes with raspberry butter cream icing
150grams softened butter
1 1/2 cups castor sugar
2 eggs
2 tsp vanilla essence
2 1/2 cups self raising flour
1 1/4 cups milk
2 tbs vinegar
Have your oven pre-heated to 180C and line a 24 hole cupcake tray. Heat the milk for about 35 seconds and then add the vinegar and set aside, this will make butter milk. Add all ingredients together and mix until well combined. Fill the cup cake cases to 3/4 full and bake for 15/20 mins until skewer comes out clean. Raspberry butter cream icing (covers 24 cupcakes) 300grams butter 4 cups icing sugar 3-4 tsp raspberry essence Whisk together until light and fluffy.
