Classic Vanilla Cupcakes

Hi there!
This is my first ever post as "Rosie Loves to Bake" and I'm a bit nervous to be honest! But I hope you enjoy! 
I'm starting off easy, with the first recipe I ever learnt. Something simple with super easy ingredients: Vanilla sponge cupcakes with a delicious Vanilla buttercream.
This is the recipe my mum taught me when I first began baking. I base pretty much every sponge recipe I do nowadays around this simple set of ingredients. It always produces the most beautiful, light and fluffy vanilla sponge without fail. I have never met a single person who doesn't enjoy these cupcakes, they are absolutely scrum!

Recipe: 
Vanilla Sponge Cupcakes
6oz (170g) Butter, at room temperature.
6oz (170g) Caster Sugar
6oz (170g) Self Raising Flour
3 eggs, at room temperature

Vanilla Buttercream
4oz Butter, at room temperature
A splash of milk
1/2 tsp Vanilla Extract
12oz Icing Sugar

Method:
1. Preheat oven to 160c (Fan).
2. Line muffin tin with cupcake cases. I recommend using a muffin tin instead of a normal bun tin as they are a slightly deeper so help to keep your cupcakes upright and nice and neat. 
3. Measure butter and caster sugar and beat together until smooth and creamy in consistency.
4. Measure your flour and eggs into seperate bowls and gradually add them to your butter and sugar mixture. Beat until nice and creamy. The mixture should be able to hold soft peeks. (See picture below)
5. Spoon mixture into cupcake cases. (I like to use a soup spoon, it gives you a nice even starting measurement into each case)
6. Bake at 160c on a centre shelf for approximately 15-20 minutes or until lightly golden on the tops. 
7. Leave to completely cool before adding buttercream.

Buttercream Method:
1. Measure butter into large mixing bowl. Add vanilla extract and a light splash of milk. Mix until smooth.
2. Measure icing sugar into seperate bowl.
3. Slowly add the icing sugar, a couple ounces at a time, into the butter mixture. Electric hand whisks are great for this. They create a nice pale colour and a lovely stiff, fluffy consistency that is perfect for piping.

Piping Method: 
1. Choose the nozzle shape you are going to use. I used a classic large star nozzle as it is easy to pipe and produces a really pretty shape. 
2. Snip the end of your piping bag and drop your nozzle in, ready for piping!
3. Fold down the edges of the piping bag and use a spatula to load it with buttercream. Leave a couple of inches empty and twist the piping to stop any spilling out of the top.
4. Hold the piping bag upright and start in the middle of the cupcake. Keeping a steady pressure, go around the edge of the cupcake and swirl back into the middle. Release the pressure and pull the piping bag upwards to create the little clean point on the top of your cupcake.
5. Decorate however you like!

I hope you enjoyed this recipe and have a go at it yourself!

Thanks for reading :)

Rosie