Vanilla Cupcakes

I have a bad habit of wanting and buying things just because they're pink. I also want to eat things just cause they have sprinkles on them (e.g. fairy bread). So I whipped up these babies just so I could put sprinkles on them!

VANILLA CUPCAKES
Beat together 1/2 a block of unsalted butter and 1 cup caster sugar.

Add 2 eggs, one at a time, followed by 1 tbsp vanilla extract.

Alternate between adding 1 and 3/4 cups self-raising flour and 3/4 - 1 cup milk (depending on how dry the batter is).
Spoon into cupcake cases 2/3 full.
Because I was lazy I over-filled the 12 cases in my tin and ended up with muffin tops.
(I had enough batter to make 13 or 14 cupcakes)

Bake at 160 C and check at around 25 minutes with a skewer.

Prior to icing, cut off your muffin tops so you have a flat surface.
This is why not over-filling with batter is so important!

I topped these babies with cream cheese icing.
Simply beat together 1/2 a block of unsalted butter, 1/2 a block of cream cheese (both at room temperature) with 500g icing sugar.
Add 1 tbsp vanilla extract and add a bit of milk if the icing is too stiff.