vanilla cupcakes.

These cakes were baked for a light lunch with some friends, and I had had the Magnolia Bakery recipe, which i used to make the cupcakes, for sometime now and i had wanted to test them out but seemed to never get round to it. I didn't have any cream cheese in which i needed for the cream cheese frosting, so instead i used a basic butter cream.
When i was piping out the frosting onto the cupcakes it went on very badly as i couldn't find a nozzle, so instead i instead used the back of a spoon and some little pearl sprinkles.
I actually was intending to make green tea cupcakes, using the same recipe and adding 1 and a half tablespoons of green tea powder, but i couldn't find any in the supermarket (is it a specialist thing?) so just left out the green tea powder.
The last time i added milk to a cake the end result was dreadful, and i used a silicone baking cake to cook the honey chocolate cake in, so when i lifted it the contents went all over the floor, and when i got round to cleaning the mess up and eventually cooking, it came out in 15 different pieces and was unable to slice so i had to end up. It was used in ice cream in the end, tasted good though.
So back to the cupcakes, i would definitely bake this recipe for basic cupcakes again, it was delicious!

Ingredients for 12 cupcakes:
90g self-raising flour
80g plain flour
1 tsp baking powder
110g unsalted butter at room temp.
200g caster sugar
2 large eggs at room temp.
120ml milk
1 tsp vanilla extract

Preheat the oven to 350F, or use the middle runners in the baking oven on an aga, and line a muffin tin with 12 cupcake cases.
In a mixing bowl cream the butter until smooth, and gradually add the sugar, then beat for 3 minutes. Add the eggs one at a time, beating well between each addition, and then add the flours and baking powder in three parts, alternating with the milk and vanilla, and with each addition beat until incorporated however don't overmix.
Spoon the batter into the liners until 2/3s full, and bake for 20 minutes. Take the cupcakes out and then let them cool for 20 minutes before icing.

Buttercream icing:
240g icing sugar
120g butter
2 tablespoonfuls double/heavy cream
1 tsp vanilla extract

Cream the butter and sugar together in a medium mixing bowl and then add the cream and the vanilla extract slowly.
Either pipe onto the cupcakes or spoon on and then twirl up at the top (sorry couldn't explain differently).
And lastly..enjoy!