Butter Cupcakes

1 large fresh vanilla bean
200ml full-cream milk
250g (2 cups) self-raising flour
60g (1/2 cup) cornflour
350g (1 1/2 cups) caster sugar
4 eggs
250g butter

1. Preheat oven to 200C (400F).

2. Line cupcake trays with cupcake papers.

3. Cut down the length of the vanilla bean and scrape out the seeds with a knife.

4. Place the vanilla seeds and milk into a saucepan and gently heat until the milk has just warmed. Remove from the heat and set aside.

5. Sift the flour and cornflour into a large bow.

6. Add the sugar and stir well.

7. Mix the vanilla milk and eggs. When thoroughly combined, add to the flour mixture.

8. Add the butter and, using electric beater, beat on high for 2 minutes.

9. Spoon mixture into cupcake trays.

10. Bake for 20 minutes or until a skewer inserted in the center of a butter cupcake comes out clean.

11. Stand for 5 minutes before turning onto a wire rack to cool.

Lemon frosting
250g (2 cups) icing sugar

Juice of 1 large lemon

1. Sift icing sugar.

2. Combine lemon juice with the icing sugar.

3. Spoon over the cake and allow to set.