1 cup butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 teas baking powder
4 eggs
1 teas vanilla extract
Preheat oven to 350. Place 18 paper baking cups in muffin pans. Place all ingredients in a medium bowl and beat with mixer until smooth and pale, about 2 to 3 min.
Spoon mixture into the cups. Bake for 20 minutes. Remove the pans from the oven and cool for 5 min. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Frost with your favorite frosting. Here is a very simple one:
1 box of powdered sugar
1 stick softened butter
2 teas vanilla
1/4 cup of whipping cream/half & half/or just milk.* (I try to always use whipping cream for my liquid as it adds such a creamy taste, but half and half is better than milk, but milk is fine if that is what is in the fridge) Sometimes, you might need a little less liquid or a little more, depending upon the weather and/or butter you use.
If you want to make a cream cheese frosting, just add 1 8 oz softened cream cheese to the above mixture and mix with the ingredients until smooth. You must let the cream cheese and butter soften to room temperature or will cause lumps in the frosting…
Beat all ingredients untill smooth…..frost cupcakes when they are completely cooled.
Chocolate Castles 