Ingredients
125 g butter chopped
1/2 cup caster sugar
1 tsp vanilla essence
1 1/2 cups self-raising flour
1/3 cup milk
2 eggs
Icing
1 cup icing sugar mixture
20 g butter softened
1 tbsp boiling water
lollies to decorate
Method
Preheat oven to 180 °C or 160 °C fan. Line a 12-hole medium muffin tin with paper muffin cases. Using electric beaters, beat butter, sugar and vanilla in a large mixing bowl until light and creamy. Add eggs one at a time beating well after each addition.
Fold in the flour and milk until just combined. Spoon mixture into prepared cases. Bake for 20 mins or until cakes spring back to a gentle touch. Transfer to a wire rack to cool.
Icing: sift icing sugar into a bowl and add butter. Pour boiling water onto butter and stir to combine. Spread icing over cakes, decorate with lollies before it sets.
TIP
Best made the day before on day and stored in an airtight container. Plain cupcakes can also be frozen in a sturdy airtight container then thawed and iced on the day.
Use snakes, raspberries, sour straps, Smarties and liquorice allsorts to decorate cupcakes.
