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BUTTER CUPCAKES

1 Line a 12-hole muffin pan (13-cup capacity) with paper cases.

2 Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

3 Stir in milk (mixture will appear curdled at this stage). Sift combined flour and baking powder over butter mixture. Stir until well combined. Divide mixture evenly between paper cases (about 1/3-cup in each).

4 Cook in a moderate oven (180°C) for about 18 minutes, or until cupcakes are golden and just firm in the centre when lightly touched with fingertips. Remove. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

5 To make icing, sift sugar into a large bowl. Add butter and vanilla. Stir in about 1 to 2 tblsps of boiling water to form a smooth, spreadable consistency. Tint pink with food colouring (if using).

6 Spread icing over cakes. Decorate with sprinkles. Stand until set.

Top tips

Cupcakes can be made up to one day ahead. Keep in an airtight container at room temperature.

PANCAKES