Vanilla Cupcakes

There is something quaint and reassuring about the use of vanilla in a recipe, it is the great pacifier of all flavoring and marries well with white chocolate, creating dainty cupcake treats.

Persian Vanilla
(Preparation 12 minutes, Cooking 20 minutes, Calories 500, Fat 35g, Carbohydrate 33g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup milk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2. Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping
1 cup icing sugar
1 teaspoon lemon essence
1 teaspoon vanilla extract
1 cup butter, room temperature
Persian fairy floss

1. Meanwhile, combine all topping ingredients except fairy floss, mix with a wooden spoon until well combined, and beat with the spoon until light and fluffy.
2. Place mixture into a piping bag with a star-shaped nozzle and pipe onto all cupcakes. Top with fairy floss.