Vanilla Cupcakes

• 1/2 cup butter, chopped, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3 None eggs
• 1/2 cup self-rising flour, sifted
• 1/4 cup milk
• None None FOR THE BUTTERCREAM
• 3 tbsp butter, softened
• 1/2 cup powdered sugar, sifted
• 2 tbsp milk
• 2-3 drops pink food coloring
• None None sprinkles, to decorate
• None None edible flowers, to decorate

1. Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Cream butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, alternately with milk, beginning and ending with flour. Distribute between paper liners and bake for 20-25 mins, or until a skewer comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. Meanwhile, to make the buttercream, beat butter until very pale. Gradually add 1/4 cup powdered sugar. Beat until combined. Add milk, remaining sugar and food coloring. Beat until smooth. Spread over cooled cupcakes. Roll edges in sprinkles then place a flower in the center of each cupcake.

butter, sugar, vanilla, eggs, flour, milk, buttercream, butter, powdered sugar, milk, coloring, sprinkles, edible flowers

Taken from recipes-plus.com/api/v2.0/recipes/26102 (may not work)