Butter Cream Cupcakes

Ingredients:

• self raising flour                      175g
• caster sugar                              110g
• baking powder                         1 tsp
• soft margarine or butter           110g
• eggs                                         2
• water/milk                                50ml

For the butter cream frosting:

• softened butter                         170g
•  icing sugar                              225g

Method:

1. Preheat the oven to 180 degrees Celcius and line a cupcake tray with paper cases.
2. In a large bowl combine all the dry ingredients.  Make a well in the center of the bowl and break in the 2 eggs and add the butter in small pieces.  Using an electric hand mixer beat all the ingredients together until combined.
3. Add in half the milk/water and beat again until combined.  You are looking for the batter to be light and creamy.  Add the rest of the liquid if you need it- you may not.
4. Divide the batter evenly into the paper cases and place in an oven for 15-20 minutes or until firm and light brown on top.
5. Allow to cool on a wire rack before applying the frosting.
6. In a bowl beat the butter and add the icing sugar bit by bit until it is all incorporated.  At this point you can separate the frosting into a few different bowls and stir through different food colorings.  Spoon the frosting into an icing bag and cover the surfaces making swirls with the help of circular hand movements.