Vanilla Cupcakes
makes about 24 regular size cupcakes

125g (4 1/2 oz) butter, softened
3/4 cup caster sugar
1 teaspoon vanilla bean paste (or one vanilla bean, split & scraped)
2 eggs
1 1/4 cups plain (all-purpose) flour
1 teaspoon baking powder
1/2 cup (4 fl oz) milk

1. Preheat the oven to 160 degrees C (320 F). Line cupcake tin with paper cases.
2. Beat the butter, sugar and vanilla until light and fluffy.
3. Add the eggs, one at a time and beat well.
4. Sift over the flour and baking powder and beat until combined.
5. Fold through the milk and spoon the mixture into the cupcake cases. Fill the cases 3/4 full.
6. Bake for 15-20 minutes or until a skewer comes out clean. Cool on wire racks, then frost with rosewater icing.