Vanilla cupcakes with Sherry frosting

These cupcakes turned out divine. Although having not have the proper equipments in Sydney, the frosting was messy. Looks can be deceiving. Trust me.

Adapted from JoyofBaking.com

Vanilla cupcakes

125g unsalted butter*

150g caster sugar

1 1/2 vanilla extract

3 large eggs

1 2/3 cups plain flour

1 1/2tsp baking powder

1/4tsp salt

80ml milk

2 tbsp double cream

• Preheat oven to 177 degrees Celsius and line 24 muffin cups with paper liners.
• Beat butter,sugar and vanilla extract until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• In a separate bowl whisk together flour,baking powder & salt.
• With mixer on low speed, alternately add flour mixture and milk in three additions.
• Evenly fill the muffin cups with the battle and bake for about 15 minutes or just until set. (insert a clear toothpick into a cupcake, comes out clean. Always check a few minutes before the stated baking time. Don't over bake or the cupcakes will turn dry.)
• Remove from oven and place on a wire rack to cool. Once cupcakes have completely
  cool,frost with icing.

Sherry frosting

230g icing sugar,sifted

125g unsalted butter, room temperature

3tbsp sherry wine**

2tbsp milk

2tbsp double cream

1/2 tsp vanilla extract

• Start off by creaming butter,icing sugar & sherry at low speed (you don't want the icing sugar all over you) then gradually increase the speed and continue to cream until very pale, about 5minutes.

• Add vanilla extract,double cream and milk for another 10minutes.
• Frost cooled cupcakes.

Note:

*If you use salted butter, omit the salt.

** You can substitute it with other flavours of your choice.