I cake, therefore I am: Vanilla cupcakes

Easy vanilla cupcakes (with optional cream cheese frosting)

There are so many delicious uptake recipes out there. This is the one I use the most, it is a combination of different recipes I have used overtime, incorporating what I have found to be the best/easiest methods/ingredients. The method and basic ingredients list is essentially the same as the chocolate recipe I use. This recipe makes batter and frosting for about 12-15 large cupcakes (18-24 medium).

Ingredients:

100g butter (softened)
3/4 cup sugar
1teaspoon vanilla bean paste
2 eggs
1&1/4 cups self raising flour (you can use plain with 3 teaspoons baking powder)
1/2 cup buttermilk (you can substitute with regular milk)

Method:

Step 1: Preheat your oven to 160 degree celsius (or 180 if your oven is not fan forced).
Step 2: Cream the butter and sugar using an electric mixer (adding the vanilla bean paste at the end)

Step 3: Add the eggs, mixing them in one at a time (still using the electric mixer)

Step 4: Sift the flour

Step 5: Add the buttermilk and sifted flour in smallish alternating batches, using a wooden spoon to mix in until just combined

Step 6: Spoon the cupcake batter into cases and place cases in a muffin tin

Step 7: Place tray into the oven for 20-25 minutes, until a cake skewer comes out clean
Step 8: Stand the cakes in the tray for a few minutes until they start to cool, then take them out and place on a board or wire rack to cool them completely.

Cream cheese frosting

I'm a big fan of cream cheese frosting, especially for cupcakes made for adult consumption. The frosting is less sweet and has a lovely bite at the end. I also find that thus frosting pipes and holds its shape well.