Tutti Frutti Cupcakes

Ingredients

• Tutti frutti - 2 tbsp
• Butter - 1/4 cup
• Castor sugar - 1/2 cup
• Eggs - 2 whole
• Vanilla essence - 1 tsp
• All-purpose flour or maida - 1/2 cup
• Baking powder - 1/2 tsp
• Milk - 3 tbsp

Instructions

1. 1Preheat the oven to 375°F and prepare a muffin tin with 8 paper liners or a light coating of baking spray.
2. 2Make sure the butter is at room temperature, then beat the butter and castor sugar together until the mixture is pale and slightly fluffy — this gives the cupcakes a tender crumb.
3. 3Add the eggs one at a time, beating well after each addition so the batter stays smooth and creamy.
4. 4Stir in the vanilla essence until it is evenly incorporated.
5. 5Sift the all-purpose flour or maida with the baking powder into a separate bowl to remove lumps and aerate the mixture.
6. 6Add the sifted flour to the butter-and-egg mixture in small increments, folding gently until just combined, then stir in the milk to loosen the batter.
7. 7Toss the tutti frutti with a little of the sifted flour before folding it into the batter to help prevent it from sinking to the bottom.
8. 8Spoon the batter into the prepared liners and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
9. 9Remove the cupcakes from the oven and let them cool in the tin for a few minutes, then transfer to a wire rack to cool; the cupcakes should feel spongy and spring back lightly.