Vanilla Cupcakes with Buttercream Icing

Serves: Makes Twelve | Prep: 20 min | Cook: 10 min

Ingredients:

Vanilla Cupcakes:
1 cup butter, room temperature
1 cup sugar
3 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 Tbsp milk

Buttercream Icing:
1/3 cup butter, room temperature
3 cups powdered/icing sugar
1 tsp vanilla extract
4 Tbsp water

Directions:
Preheat oven 350F/180C. Line a cupcake tin with cases.

In a mixer with a paddle attachment, cream sugar and butter together. Add eggs and vanilla, mix well. Turn the mixer to low speed, add flour, mix, until combined. Gently stir in milk. Scoop batter into the prepared cupckae cases. Bake, 10-15 minutes, until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completley before decorating.

For the buttercream icing: In a mixer with a paddle attachment, add butter and sugar, start with the mixer on low speed until blended. Increase the speed to medium high, add the vanilla and water, 1 Tbsp at a time, until the desired consistency is reached. Continue to blend, until the icing is smooth, about 5-7 minutes.

If adding food color, stir in at the end.

Recipe can be doubled and tripled.