Buttercream Cupcake

Ingredients:
3 eggs

1 cup butter ~ softened

1 cup caster sugar

½ cup milk

1 ½ cups self-raising flour ~ sifted

1 tsp vanilla extract

Topping:

1 cup icing sugar

1 tsp strawberry essence

1 cup butter ~ room temperature

Directions:

1. Preheat the oven to 160 deg.  Line a 12-cupcake pan with cupcake papers.  In a medium-sized bowl, lightly beat the eggs, add butter & sugar, and then mix until light & fluffy.
2. Add milk, flour & vanilla & stir to combine.  Beat with an electric mixer for 2 minutes, until light & creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen & firm to touch.   Allow to cool for a few minutes & then transfer to a wire rack.   Allow to cool fully before icing.

Topping:

1. Meanwhile, combine half the topping ingredients except candied, mix with a wooden spoon, add remaining ingredients & beat with a whisk until light & fluffy.
2. Apply the topping with the back of a teaspoon or a small spatula.   Place the candied on top.