Persian Vanilla Cupcakes Recipe

Hey guys, this is the recipe for Persian Vanilla Cupcakes. I decided to post it because my aunt and my mother baked it and it was AMAZING~!! But we didn't put any frosts on it but it was still great!
Persian Vanilla Cupcakes

Preparation 12mins   Cooking  20mins  Calories 500  Fat  35g  Carbohydrate 44g

3eggs

1 cup butter, softened (225g/8oz)

1 cup caster sugar (225g/8oz)

½ cup, milk (173/6oz)

1 ½ self-raising flour, sifted

1 teaspoon vanilla extract

Topping

1 cup icing sugar (155g/5 ½ ounce)

1 teaspoon lemon essence

1 teaspoon vanilla extract

1 cup butter, room temperature (225g)

Persian fairy floss

1.)    Preheat the oven to 160oC. Line a 12-cupcake pan with cupcake papers. In a medium-sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.

2.)    Add milk, flour and vanilla, and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy.

3.)    Divide the mixture evenly between the cake papers. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Topping

1.)    Meanwhile, combine all topping ingredients except fairy floss, mix with a wooden spoon until well combined, and beat with the spoon until light and fluffy.

2.)    Place mixture into a piping bag with a star-shaped nozzle and pipe onto all cupcakes. Top with fairy floss.