INGREDIENTS

Makes 20

200 grams [1⅓ cups] plain flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

220 grams [1 cup] caster sugar

75 grams unsalted butter – room temperature

1 large egg

1 teaspoon vanilla extract or paste

1 cup buttermilk

BUTTERCREAM

300 grams unsalted butter – room temperature

360 grams [3 cups] icing sugar – sifted

1½ teaspoons vanilla extract or paste

2 tablespoons cream

Pinch of salt

METHOD

Preheat your oven to 180C [350F].  Line 2 cupcake tins with baking papers (that measure 4 centimetres across the base). Set aside.

In a medium bowl, sift and then whisk together the flour, baking powder, baking soda and salt.  Set aside.

Cream the butter and sugar on a medium to high speed in your electric mixer with the flat paddle attachment until light and fluffy – around 4-5 minutes, scraping down sides of the bowl as needed. Add the egg and vanilla and beat on a medium speed until mixture is smooth.

Reduce the mixer speed to low and slowly add half the dry ingredients until just incorporated.  Add the buttermilk and mix until combined. Add the remaining flour mixture and mix until batter is smooth.

With an ice-cream scoop or tablespoon, divide the batter equally between the cupcake liners - about ¾ full. Bake for 15 minutes or until a toothpick inserted into the centre comes out clean. 

Let the cupcakes cool for 10 minutes before removing and placing on a wire rack to cool completely before icing.

BUTTERCREAM

In the bowl of your electric mixer with the whisk attachment, on a medium to high speed whip the butter for 7-8 minutes until pale and creamy.

Slowly add the icing sugar, one spoonful at a time until completely incorporated. Add the vanilla, cream and salt before whipping on a high speed for 3-4 minutes until light and fluffy, scraping the sides of the bowl as needed.

Spoon the buttercream into a piping bag with your choice of nozzle and pipe directly onto the cupcake or spoon a generous dollop and spread with a knife.

Decorate with your favourite sprinkles or edible treats!

STORAGE

Store in an airtight container in the refrigerator for up to two days - making sure to remove them an hour before serving.

TIPS + TRICKS

Use an ice-cream scoop to fill your cupcake baking papers – this will ensure each cupcake is identical in size and will bake evenly.