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)
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