For the cakes:
180 grams butter
180 grams caster sugar
180 grams self raising flour
1 tsp vanilla extract
1 tsp baking powder
250g icing sugar sifted
80g unsalted butter at room temperature
A couple of drops of vanilla extract
Line a muffin tray with paper cases and preheat the oven to 180C. Cream the butter and the sugar in a bowl until it is light and fluffy.
Add the eggs to the butter and sugar one at a time
Sift the flour into the mixture and fold.Add the baking powder.
Spoon the mixture into cupcake cases.
Bake them in the oven for 15-20 minutes until they have risen and are golden on the top.
Once the cupcakes have complete cooled, frost with butter-cream icing.
Cream the butter until it is light and fluffy. Add the vanilla extract and gradually sift in the icing sugar. If you have an electric mixer - this will be easier. I don't and it works fine with a wooden spoon it just takes a bit more time and effort to get the icing light and fluffy but it is worth it in the end.
Cover the iced cupcakes in hundreds and thousands. I'm sorry I don't have a picture of the final cakes. I was in a rush in the morning as I was late for a rehearsal so had to get the cakes and run. I will make sure I get a good photo of the next cup cakes I make.