Vanilla Cupcakes

Ingredients

• 120 g (1 cup) plain all-purpose flour
• 140 g (⅔ cup) caster sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 40 g (3 tablespoons) unsalted butter, at room temperature
• 120 ml (½ cup) whole milk, at room temperature
• 1 egg
• ½ teaspoon vanilla extract
• 1 quantity Vanilla Frosting 
• Food colouring of your choice (optional)
• Hundreds and thousands / nonpareils or other edible sprinkles, to decorate

Method

1. Preheat the oven to 170°C (325°F / Gas 3).
2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the centre springs back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
5. Tint the Vanilla Frosting with food colouring, if using. When the cupcakes are cold, spoon the Vanilla Frosting on top and decorate with hundreds and thousands and/or nonpareils.