Cupcakes

1. Preheat the oven to 350⁰F (180⁰C).
2. Line a 12-cup muffin tin with paper cupcake liners.
3. Sift 1 1/2 cups all-purpose flour, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt into a mixing bowl. 
4. In a separate bowl or jug, whisk together 1/2 cup milk, 1/2 cup neutral oil, 2 large eggs, and 1 tsp vanilla essence.
5. Add the wet ingredients to the dry ingredients. Beat until the batter is smooth and creamy, but don’t keep mixing once everything is combined.
6. Divide the batter between the 12 paper liners, filling each one about 3/4 full.
7. Try to divide the batter evenly, so they bake at roughly the same rate.
8. Bake at 350⁰F (180⁰C) for about 15 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
9. Let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely before icing.

Icing

1. Beat 125g softened butter until smooth and creamy.
2. Gradually add 125g sifted icing sugar, beating until the mixture is light and fluffy.
3. Add 1/2 tsp vanilla essence and 2 tbsp milk. Beat again until smooth.
4. For chocolate icing, beat in 3 tbsp cocoa powder.
5. For coloured icing, add food colouring a little at a time until you get the colour you want.
6. Once the cupcakes are completely cool, spread or pipe the icing over the tops.