Ingredients (for the cake)

2½ cups all purpose flour

2½ tsp baking powder

½ tsp salt

2/3 cups butter

1¾ cups sugar

1½ tsp vanilla

2 eggs

1¼ cups milk

Ingredients (for the frosting)

1/3 cup butter

4½ cups powdered sugar, sifted

¼ cup milk

1½ tsp vanilla

Method

This is a list of ingredients for the cupcakes.

To the bowl with the flour, add the baking soda.

Then, add the baking powder.

Finally, add the salt and give it a mix. Set aside.

In to another bowl, add the butter.

Then, add the sugar. Beat the butter and sugar till soft and creamy.

To that, add the vanilla.

Next, add the eggs.

Next, add the flour mixed with the baking powder, baking soda and salt.

Finally, add the milk.

Beat this mixture for a few minutes, till it resembles the below.

Pour this mixture into a glass bowl with a spout, so that it is easier to pour into the cupcake liners.

Pour the batter in to the cupcake liners, so that they are filled to more than half.

Do the same for the remaining batter.

Bake the cupcakes at 180 degrees in a pre heated oven for 20-25 minutes.

Let them cool down completely on a wire rack.

These are the list of ingredients for the vanilla buttercream frosting.

To a bowl, add the butter.

Beat the butter till it is smooth.

Then, add the sugar, one cup at a time, beating after each addition.

Next, add the vanilla.

Finally, add the milk, one tablespoon at a time, beating in between.

The frosting should be thick and glossy.

Take a piping bag with a nozzle.

Put the coupler base into the piping bag.

Cut a bit from the top and push the coupler base inside to secure it.

Put the nozzle on the outside of the piping bag.

Finally, lock the tip into place with the ring. Make sure the ring is tightly screwed.

Put the piping bag, nozzle side down, into a long jar.

With a spatula, fill the piping bag with the frosting.

Take one cupcake.

Gently, pipe the frosting onto the cupcake.

You can use different nozzles to give you various designs.

Layer your cupcakes onto a cupcake stand and serve.