ice-cream cupcake

my frist ice -cream cupcake.

Basic Cupcake

Ingredients
125g butter
1 tsp vanilla essence
3/4 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup milk
chocolate sprinkles, rainbow stars/flowers, or other food decorations

Vanilla butter frosting
30g butter
2 cups icing sugar
2 tbps milk
1 tsp vanilla essence
food coloring of choice

1. Preheat oven to 180 Celsius. Line 12-hole cupcake tray with paper cases.
2. Beat butter, sugar, and vanilla essence in a large mixing bowl on high speed until light and fluffy.
3. Break eggs, one at a time, into butter mixture, beating until they are mixed in.
4. Sift roughly 1/3 of the flour into the bowl. Beat into mixture. Add about 1/3 of the milk and beat until mixed in. Continue alternating the rest of the flour and milk. (Note: You may have to adjust the milk to the right consistency. You want a creamy, slightly fluffy batter - it shouldn’t be too thick or too watery either.)
5. Fill each lined hole with about 2 tablespoons of the cupcake mixture.
6. Bake for 20 minutes. Test with wooden skewer. If mixture sticks, bake for another 5 minutes. Cool on a wire rack.