Makes 12-15 cupcakes
175g unsalted butter, room temperature
165g caster sugar
1/2 tsp natural vanilla extract
2 eggs, room temperature
110g self-raising flour
150g plain flour
Preheat oven to 180 degrees celsius. Line the holes of a 12-hole muffin tin with paper cases.
Beat the butter, sugar and vanilla extract in a medium bowl using an electric mixer until light and fluffy.
Beat the eggs into the butter mixture one at a time. Add half the sifted flours and half the buttermilk, and mix on low speed until just combined. Mix in the remaining flours and buttermilk.
Divide the mixture evenly among the paper cases. Gently smooth the tops (this will help the cupcakes to rise evenly).
Bake for 25-30 minutes or until lightly golden and cooked when tested with a skewer. Allow cupcakes to stand for 5 minutes in tin before transferring to a wire rack to cool.
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