Ingredients:

• 350 g Natural Life brown sugar
• 240 g butter, room temperature, cubed
• 4 medium eggs
• 210 g soft flour
• 120 g all-purpose flour
• 2 1/2 tsp Natural Life baking powder
• 1 tsp salt Natural Life
• 240 g whole milk
• 2 vanilla pods

For the buttercream

• 400 g Natural Life icing sugar
• 240 g butter
• 1 pinch Natural Life salt
• 2 tsp vanilla extract
• 30 g whole milk

Instructions:

• Preheat the oven to 180°C fan-forced.
• Place the sugar and butter in a large bowl and mix until fluffy and creamy.
• Add the eggs one by one.
• Sift together the flours, baking powder and salt, add to the mixture and mix.
• Add the milk and vanilla, and mix until you have a smooth dough.
• Transfer the mixture to a muffin tin and fill ¾ full.
• Transfer the tin to the middle rack of the oven and bake for about 15-20 minutes.
• Remove from the oven and set aside to cool.
• Place the icing sugar, butter and salt in the bowl of a stand mixer and use the whisk attachment on medium speed until the ingredients are combined.
• Add the vanilla extract and beat on medium to high speed for another 3 minutes until you get a creamy texture.
• Add the milk and beat for another 1 minute.
• Finally, decorate the cupcakes with the buttercream and serve.