These are a basic vanilla cupcake (recipe adapted from the gorgeous book Cupcakes from the Primrose Bakery).
The recipe calls for creaming 110g unsalted butter and 225g caster sugar together. (Recipe states preferably golden and on this occasion I used white and they seemed to be sweeter than when I have used golden, so will go for golden next time). I then add 2 large eggs one at a time mixing for a few minutes after each. Combine 150g self-raising flour and 125g plain flour, sifted in a separate bowl and add one third to creamed mix, beat well. Combine 120ml milk with 1 tsp vanilla extract and pour in one third and beat. Repeat till all flour and milk are combined. Place into cupcake cases about 2/3 full and cook at 160 degrees (fan oven) or 180 degrees (non fan) for 25 minutes or until slightly raised and golden brown. I have to say I have yet to wait for them to cool completely before trying one… well you have to test to see if they are cooked.
These were decorated with royal icing roses made by me.