Vanilla Muffins with Vanilla Buttercream Frosting

Ingredients:

(Makes 24) 

• 415g plain flour
• 2 teaspoons baking powder
• 200g softened unsalted butter
• 385g caster sugar
• 4 eggs room temprature
• 1 tablespoon vanilla extract
• 1 cup (250ml) milk

Directions:

1. Preheat oven to 170°C. Line two 12-hole muffin trays with cupcake papers.
2. Sift together the flour and baking powder. 
3. In an electric mixer with a paddle attached, cream the butter the butter for 2 minutes on medium speed. Add the vanilla extract and beat until combined.
4. Add the castor sugar a third at a time, beating for 2 minutes after each addition. 
5. After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved. 
6. Add eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy. 
7. Add a third of the flour to the creamed mixture and beat on low speed until combined. 
8. Add half of the milk and beat until combined. 
9. Repeat the flour and milk process again and add the remaining third of the flour and beat until just combined.
10. Spoon mixture into cupcake papers, filling each about three-quarters full. 
11. Bake for 18–20 minutes or until a fine skewer inserted comes out clean. 
12. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.

VANILLA BUTTERCREAM FROSTING

Ingredients:

• 200 g softened unsalted butter
• 1/2 cup (125ml) milk
• 1 tablespoon vanilla extract
• 8 cups icing sugar

Directions:

1. Cream the butter for 2 minutes. 
2. Add the milk, vanilla extract and half of the icing sugar.
3. Beat on med-high speed on an electric mixer for at least 3 minutes or until the mixture is light and fluffy. 
4. Add the remaining icing sugar and beat for a further 3 minutes
5. If you wish to colour and/or flavour the buttercream now is the time to do it 

Note: Keeps 1 month refrigerator - 6 months freezer