Finest Vanilla Cupcakes

This is a great little recipe from Bill Grainger that is used endlessly in my house. Mostly I don't bother making it into cupcakes, but prefer to bake one larger cake, then portion into squares-a little more grown up if you are using it for afternoon tea-but in cupcake form they are great for kids parties! I also don't always bother with the frosting, as it’s quite delicious without it. Its quick and easy to make-kids and adults love it alike, and it freezes well too! I hope you enjoy it as much as we do!

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 250  g  softened unsalted butter
• 250  g caster sugar
• 4  eggs
• 2  teaspoons vanilla extract
• 185  g self raising flour
• 60  g plain flour
• 185  ml milk

• icing

• 250  g white chocolate, drops
• 300  ml sour cream
•  raspberries, to decorate

Directions

1. Preheat oven to 180 degrees Celsius.
2. Grease a 12 hole 125ml muffin tin.
3. Put butter and sugar in a large bowl and beat until pale and creamy. Add eggs, one by one, then add vanilla and beat until well combined.
4. Sift flours together and fold into butter mixture while slowly adding the milk. Stir until almost smooth.
5. Divide mixture between muffin holes and bake for 20 minutes. Remove from the oven and leave in the tin for at least 10 minutes. Turn out on rack to cool.
6. For the icing, melt the chocolate in a bowl over hot water, stirring until smooth. Remove from the heat and cool slightly.
7. Gently beat in the sour cream until icing is thick and creamy.
8. Spread icing on the cooled cupcakes and decorate with raspberries.