Classic Butter Cream Frosted Cupcakes

• FOR THE CUPCAKES:
• 4 whole Large Free Range Eggs
• 2 teaspoons Vanilla Essence
• 1/2 pounds, 7/8 ounces, weight Caster Sugar
• 1/2 pounds, 7/8 ounces, weight Self-Rising Flour
• 1/2 pounds, 7/8 ounces, weight Butter, Softened
• Large Muffin Cases
• _____
• FOR THE FROSTING:
• 3/4 pounds, 1-1/4 ounces, weight Butter, Softened
• 2 teaspoons Vanilla Essence
• 2 pounds, 3-1/3 ounces, weight Icing Sugar
• 4 Tablespoons Whole Milk
• Chocolate Chips, To Decorate
• Sprinkles, To Decorate

1. To make the cakes:
2. Begin by preheating your oven to 350 degrees F.
3. Beat all of the ingredients together in a mixing bowl until combined and mixture is smooth. Spoon the mixture into cake cases (I like to use 3 teaspoons of mixture in each case). Bake for 20 minutes.
4. Allow cupcakes to completely cool before frosting.
5. Please note: The cooking time is only approximate and depends on the heat and strength of your oven.
6. To make the frosting:
7. Cream together the butter and vanilla essence in a large bowl. Once combined and smooth in texture, add the icing sugar a little at a time whilst continuing to mix.
8. Add the milk and continue to beat until smooth and creamy.
9. Once your cupcakes are cool, pipe or smooth on your frosting and decorate with chocolate chips, sprinkles or your topping of choice.

range eggs, vanilla, sugar, flour, weight butter, cases, frosting, ube, vanilla, sugar, milk, chocolate chips, sprinkles

Taken from tastykitchen.com/recipes/desserts/classic-butter-cream-frosted-cupcakes/ (may not work)