Easy Cupcakes

• 1/2 lb salted butter
• 3 large eggs (or 4 medium eggs)
• 1 tsp vanilla extract
• 1/2 lb caster sugar
• 1/2 lb self-raising flour
• 1/2 lb unsalted butter
• 1 lb icing sugar
• 1 tsp vanilla extract
• 1 tbsp cold water

1. Pre-heat the oven to 180C and put paper cases into bun trays.
2. I prefer to double up on cases but it's not necessary.
3. Add the caster sugar, the sieved flour, the chopped butter and the vanilla extract to a large mixing bowl and beat together until well combined.
4. Add the eggs one by one until the mixture is consistent throughout.
5. Spoon the batter into cases and put in the oven for about 20 minutes or until a skewer comes out clean.
6. Allow the cupcakes to cool fully before decorating or the icing will melt!
7. Beat the butter until soft, then gradually sift and beat in the icing sugar.
8. Add the vanilla extract (or other flavour if you prefer) and beat in well.
9. Add any food colouring you like and beat in.
10. I prefer the concentrated gel types as you have more control over the icing consistency.
11. Add cold water, teaspoon by teaspoon, beating after each addition.
12. Add water until the icing gets to the desired consistency.
13. I prefer a stiffer icing but you may not.
14. 2-3 tablespoons of water is okay, depending on your food colouring.
15. Scoop icing into piping bag and decorate to your heart's content.

butter, eggs, vanilla, caster sugar, flour, unsalted butter, icing sugar, vanilla, water

Taken from cookpad.com/us/recipes/360263-easy-cupcakes (may not work)