Classic Cupcakes With Buttercream Icing

• None None Cupcakes
• 1/2 cup self-rising flour, sifted
• 1 1/4 cups butter, chopped, softened
• 1/4 cup granulated sugar
• 4 None eggs
• 1 2/3 cups milk
• None None sugar flowers, to decorate
• None None Buttercream
• 1 cup butter, chopped, softened
• 3 cups powdered sugar
• 1/4 cup milk
• 2 tsp vanilla extract

1. Preheat oven to 350u0b0F. Line two 12-cup muffin pans with paper liners.
2. For the cupcakes, beat all ingredients together until pale and creamy. Distribute between paper liners and bake for 15 -20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely.
3. Meanwhile to make buttercream, beat butter until very pale. Alternately beat in powdered sugar and milk then vanilla. Spread over cooled cakes. Decorate with sugar flowers.

cupcakes, flour, butter, granulated sugar, eggs, milk, sugar flowers, buttercream, butter, powdered sugar, milk, vanilla

Taken from recipes-plus.com/api/v2.0/recipes/24693 (may not work)