115 grams (1/2 cup) unsalted butter
130 grams (2/3 cup) white sugar
3 large eggs
1 teaspoon vanilla extract or essence
200 grams (1 1/2 cups) plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
60 mls (1/4 cup) milk (I use buttermilk)
Preheat oven to 180 degrees C (350F). Line tray of 12 muffin cups with cupcake liners.
Cream the butter and sugar in mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla essence and beat well.
Sift flour, baking powder and salt together. With the mixer on low speed add the milk to the creamed butter and sugar mixture. Add the sifted flour mixture to the wet ingredients in three lots. Scrape down sides of bowl.
Evenly fill the cupcake liners with the batter and bake for 18-20 minutes until nicely browned or until an inserted toothpick comes out clean.
Leave to cool on rack and frost with favorite frosting.