Ingredients

 

250 grams salted butter (room temperature)

2 cups castor sugar 

4 eggs (room temperature)

1 tablespoon vanilla extract

1 1/2 cups self-raising flour

1 1/4 cups plain flour

1 cup buttermilk (room temperature)*

 

1 cup frozen raspberries (optional)

 

Method

 

• Preheat your oven to 180°C (170°C if using fan-forced oven).

• Sift flours in a medium bowl and set aside.

• Cream butter and sugar for 3-4 minutes.

• While creaming, beat eggs and vanilla in a small bowl or jug.

• Leave the mixer on as you gradually add the egg mixture. If the mixture starts to curdle, add a tablespoon or two of flour.

• Add the flour and buttermilk alternately. Mixing until just combined.

• Fill cupcake liners 2/3 full (top each with 2-3 frozen raspberries if you want vanilla-raspberry cakes) and put in the oven.

• Cook for 20-25 minutes (check after 18 minutes but not before!). A skewer inserted into the centre of a cupcake should come out clean when they are done.

• Cool to room temperature.

• Top with buttercream.
  
  [makes 24 cupcakes]

 

*Buttermilk can be substituted with milk + white vinegar amalgamation