Ingredients (makes about 12 cupcakes)
125g butter (softened)
125g sugar
3 large eggs
125g all-purpose flour
1½ teaspoons baking powder
1 teaspoon vanilla essence
2–3 tablespoons milk
A pinch of salt
Method
1. Prepare the oven: Preheat oven to 180°C. Line a cupcake tray with paper cases.
2. Cream butter and sugar: Beat butter and sugar until light and fluffy.
3. Add eggs: Add eggs one at a time, mixing well after each addition.
4. Add dry ingredients: Sift flour, baking powder, and salt. Fold gently into the mixture.
5. Add flavour: Mix in vanilla essence and milk until the batter is smooth.
6. Fill cases: Spoon batter into cupcake liners (about ⅔ full).
7. Bake: Bake for 18–22 minutes until golden and a toothpick comes out clean.
8. Cool: Allow to cool before decorating.
Simple topping (optional)
100g butter
200g icing sugar
1 teaspoon vanilla
1–2 tablespoons milk
Beat until creamy and pipe onto cooled cupcakes.
Tips for extra soft sponge: Use room-temperature ingredients, don’t overmix after adding flour, and avoid overbaking
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