150g butter, chopped, at room temperature
1 tsp vanilla extract
1 cup caster sugar
3 free-range eggs
2 cups self-raising flour
Sprinkles, to decorate
500g butter, chopped, at room temperature
6 cups icing sugar mixture
3-4 Tbsp milk
Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Line holes of two 12-hole 1/3 cup capacity muffin pans with paper cases.
Put butter, vanilla and sugar in a large bowl and beat with an electric hand mixture until smooth and pale. Add eggs, one at a time, beating well after each addition. Sift in flour, pour in milk and beat again until just smooth.
Divide batter between muffin holes. Bake for 15 minutes or until tested with a skewer. Cool cakes in pans for 5 minutes before turning out onto a wire rack to cool completely.
To make frosting, beat butter in a large bowl of an electric mixer, with whisk attachment on high speed, until light and fluffy. Gradually add sugar, ½ cup at a time, beating until smooth. Once all sugar has been incorporated, beat again for a few minutes until light and fluffy. Gradually add milk ½ tablespoon at a time, beating until desired consistency.
To decorate cakes, spoon frosting into a piping bag fitted with a 1cm wide star nozzle. Pipe frosting onto each cake to create a tall peak. Decorate with sprinkles.
If you would like to use less frosting on each cupcake, just halve the frosting recipe.