1 1/2 cups self raising flour
2/3 cup caster sugar
125g unsalted butter – softened
1/4 cup milk
1 teaspoon vanilla essence
Line cupcake pan with cupcake papers.
In a large bowl add sifted flour, butter, sugar, eggs, milk and vanilla. Beat with an electric mixer on medium for approx 3-4 minutes until mixture is smooth and lighter in colour.
Drop tablespoons of mix into paper cases. Bake in moderate oven for approx 20 mins or lightly golden. Cool on a rack.
Ice as desired, but I use melted white chocolate that has been allowed to sit for awhile and harden to a paste like consistency for spreading. This recipe is easily doubled if needed and will make 24 – 26 largish cupcakes if doubled.