Cathy's Cupcakes

Makes: 12
Moderate
Time: 30 minutes + cooling

INGREDIENTS:

Cupcakes
120g unsalted butter, at room temperature, chopped
⅔ cup caster sugar
2 eggs
2 teaspoons vanilla extract
½ cup milk
1½ cups self raising flour

Icing
230g unsalted butter, at room temperature, chopped
1½ cups icing sugar Mixture, sifted

METHOD:

1. To make the cupcakes, preheat oven to 170°C (150°C fan-forced). Line a medium (80ml capacity) muffin tray with paper cupcake cases.

2. Use electric beaters to beat the butter and sugar for about 2 minutes, until light and creamy. Add the eggs, vanilla, milk and flour. Mix until well combined. Divide the mixture evenly between the cases. Bake for 15 minutes or until risen and golden. You can tell they are cooked properly when you can poke them with a skewer and it comes out clean. Transfer to a cooling rack to cool to room temperature before icing. 

3. For the icing, use electric beaters to beat the butter and icing sugar for about 8 minutes or until very pale and creamy. Place into a piping bag fitted with a 1cm plain nozzle, and pipe onto each cupcake in a circular motion.

This delicious recipe is from one of the most influential people in my life—Cathy Scott. Cathy was a great friend, mentor, pastor and motherly figure in my life. She tragically passed away when I was 18 years old in an event that changed my life forever. This recipe is dedicated to Cathy because she was the Cupcake Queen!