I have tried literally hundreds of recipes for cupcakes and this is my favourite by far. Of course, it is a matter of personal taste but I would say that this recipe makes the perfect classic sweet and spongy vanilla cupcake that all of us can remember from our childhood. Cupcakes have taken off in Melbourne in the last two years. Every time I go into the city another cupcake boutique has emerged and people seem quite happy to pay four or five dollars for just one. I say, get back to the kitchen and make them yourself.

250 grams butter (room temperature)
2 cups castor sugar
4 eggs
1 tablespoon vanilla extract
1 ½ cups self raising flour
1 ¼ cups plain flour
1 cup milk (room temperature)

for the icing
4 cups icing sugar
150 grams butter (room temperature)
milk

Preheat the oven 170ºC and arrange your patty pans in a muffin tin (this recipe will make approximately 24 regular sized cakes). Cream the butter for a long time and until pale and smooth. Add sugar and continue to cream. Beat vanilla and eggs in a separate jug and add very gradually, making sure the mixture doesn’t curdle. Sift the flours together and add one third, followed by one third of the milk. Add remaining flour and milk alternately and blend until the batter is smooth and glossy. The mixture will be quite runny. Spoon it into the patty pans (no more than one third full as they will rise). Bake for 15 to 20 minutes or until the cakes are light-golden and springy. Cool completely before removing the cakes from the muffin tin.

For the icing
Sift icing sugar into a large bowl and gradually whisk in butter. Add enough milk to give you a smooth, creamy texture (about 3 tablespoons should do the trick). Allow cupcakes to cool completely before icing and decorating.

view the cupcake gallery for decorating ideas