Cupcake with Buttercream 奶油小蛋糕

It was winter solstice yesterday and incidentally it was my birthday too. :P Nope, obviously I'm not 4 years old but 10 times older. ;)

I decided to bake myself cupcakes and make buttercream (for the first time) to top it. I will have to practice piping more to do it better. Other than that, both the cupcake and butter cream was a successful.

Ingredient:

• 125g Butter, softened
• 1 teaspoon Vanilla Extract
• 150g Caster Sugar
• 3 Eggs
• 225g Self Raising Flour
• 60ml Milk

Vanilla Buttercream

• 125g Butter, softened
• 1 teaspoon Vanilla Extract
• 200g Icing Sugar
• 2 tablespoon Milk

How to do it:

1. Cream butter and sugar till light and fluffy.
   Add vanilla extract.
2. Add one egg at a time and continue beating.
3. Add in flour and beat well till mixture is smooth and pale.
4. Spoon batter into muffin cup.
5. Bake for 20 minutes in preheat oven at 180C.
6. Turn cupcakes top-side up on wire rack to cool.
7. Meanwhile prepare the Butter Cream.

For Vanilla Buttercream

1. Beat butter and vanilla extract till pale.
2. Gradually beat in half the icing sugar.
3. Add in milk and continue beating.
4. Gradually beat in the remaining icing sugar.
5. Add in a drop or colouring if you like.
6. Use it to spread on the cupcakes or put into a piping bag with star nozzle to be used.

Recipe adapted from Women's Weekly Cupcakes & Cookies