Cupcakes

1. Preheat your oven to 350⁰F (180⁰C). Line a 12-cup muffin tin with paper liners.
2. Beat 200 g softened butter or margarine and 200 g caster sugar together until light and fluffy. Give it a good few minutes here because this helps keep the cupcakes nice and light.
3. Add 2 tsp vanilla essence and mix it through.
4. Beat in 2 medium eggs, one at a time, mixing well after each addition.
5. Add 100 g Self-Raising flour and mix gently until just combined.
6. Add the remaining 2 medium eggs and mix until incorporated.
7. Add the remaining 100 g Self-Raising flour and 1 tsp baking powder. Mix just until you no longer see dry flour. Don’t overmix the batter or the cupcakes can turn out heavier than they should.
8. Divide the batter evenly between the 12 paper liners. They should be about 2/3 full.
9. Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
10. Leave the cupcakes in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before icing.

Strawberry Buttercream

1. Beat 1/2 cup softened butter and a pinch of salt until smooth and creamy.
2. Gradually add 3 cups icing sugar, mixing well between additions. If the buttercream feels too stiff, add a tiny splash of milk, 1 tsp at a time. If it’s too soft, add a little more icing sugar.
3. Add 1 tsp strawberry essence and beat until evenly mixed.
4. Add a few drops of pink gel food colouring and mix until you get the shade you like. Start with less than you think you need because gel colour can build up quickly.
5. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream over the tops.