Try for yourself:120g caster sugar
40g butter (room temperature)
120g Self-raising flour
Pinch of salt
120ml milk
1tsp vanilla extract
1 egg
Preheat the oven at around 160 degrees, and line a muffin tin with large cupcake cases.
Mix together sugar, butter, flour, salt together till it is well incorporated and sandy like... You can do this with a hand mixer on a low speed. Mix the milk with the vanilla extract, pour into the dry ingredients and mix till just blended, then crack in an egg, and mix in with a spatula till JUST incorporate. Do NOT overmix. Divide into 12 cupcake cases and bake for about 17-22 minutes depending on your oven. Test after 17mins, cakes should be lightly browned and bounce back when pressed. Cool and then add desired topping and decorations!
Topping suggestions:
Cream cheese frosting
Marscapone Vanilla Cream
Passionfruit cream topping
Variations:
Coconut Cupcakes:
Substitute milk with coconut milk for a lush coconut cake cupcake, top with a coconut topping with toasted dessicated coconut...YUM!
Chocolate Cupcakes:
Take out about 20g of flour and substitute with cocoa powder
Walnut Coffee:
Take out 20g of flour and subsitute with roughly crushed walnuts, substitute the vanilla extract with about a tablespoon of coffee. Top with frosting flavoured with coffee, or Tia Maria for a grownup kick and extra walnuts on top.
