(12 cupcakes)

  • 3 eggs
  • 175 g (110 ml) caster sugar
  • 175 g (315 ml) self-raising flour
  • 175 g (190 ml) butter at room temperature
  • 5 ml vanilla essence

Heat oven to 180 °C. Line cupcake tins with paper cases and spray with non-stick spray. Place all ingredients in the mixing bowl of an electric mixer and whisk for 3 to 4 minutes. Divide mixture between paper cases and place tins in hot oven. Bake for 15 to 20 minutes or until cupcakes are golden brown and a testing pen comes out clean. Remove from oven and allow to cool before decorating cupcakes.