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Traditional Cupcakes

Traditional cupcakes are always a crowd-pleaser.

• 2 cups self-raising flour, sifted
• 3/4 cup CSR Caster Sugar
• 2 eggs, beaten
• 3/4 cup milk
• 125g butter, melted, cooled
• 1 teaspoon vanilla essence
• Sprinkles, to decorate
• 1 1/2 cups CSR Pure Icing Sugar
• 1-1 1/2 tablespoons water
• food colouring, optional

1. Preheat oven to 200°C or 180°C fan-forced.
2. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases.
3. Combine flour and caster sugar in a bowl. Make a well in the centre.
4. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
5. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean.
6. Stand in pan for 5 minutes before transferring to a wire rack to cool.
7. Make icing:
1. Sift icing sugar into a bowl.
2. Add food colouring and water.
3. Stir until smooth and well combined.
8. Spoon icing over cupcakes.
9. Decorate with sprinkles.