Ingredients
- 100 g butter, softened
- 225 g sugar
- 2 eggs
- 150 g self-raising flour
- 125 g all-purpose flour
- 120 ml milk
- 1 teaspoon vanilla extract
Instructions
Prepare the Batter
In a large bowl, beat the butter and sugar with an electric mixer until light and smooth.
Add the eggs one at a time, continuing to mix until fully incorporated.
Combine Ingredients
In a separate bowl, mix the self-raising flour and all-purpose flour.
In another small bowl, combine the milk with the vanilla extract.
Add one-third of the flour mixture to the batter, then one-third of the milk mixture. Mix well and repeat until all ingredients are incorporated.
Bake
Preheat the oven to 180°C (356°F).
Divide the batter into paper cupcake liners, filling each about two-thirds full.
Bake for approximately 25 minutes, or until the tops are lightly golden.
Cool and Decorate
Remove the cupcakes from the oven and let them rest in the tray for 10 minutes.
Transfer to a rack and allow to cool completely.
Decorate with icing or toppings of your choice before serving.
Serve
Serve during tea time or pair with a glass of sparkling wine or dessert wine.