Cupcakes:
150g butter, softened
1 1/2 cups Chelsea Caster Sugar
2 eggs
2 tsp vanilla essence
2 1/2 cups self-raising flour
1 1/4 cups milk

Cream Cheese Icing:
250g Cream Cheese
100g butter, softened
1 1/2 cups Chelsea Icing Sugar
Berries to decorate

Cupcakes: Preheat oven to 190°C conventional (170°C fan-forced).
Beat butter with an electric mixer until smooth, add sugar and beat until light and fluffy. Add eggs and beat well. Add the sifted flour, milk and vanilla, beat until smooth. Place paper baking cases in a cupcake tin, spoon in mixture until they are about 2/3 full (don't overfill or they will form peaks). This recipe makes 24 cupcakes so you may need to do this in two batches. Bake for 20 minutes until golden or until they spring back when lightly pressed. Turn out onto a wire rack to cool while you prepare the icing.

Cream Cheese Icing: Using electric beaters beat the cream cheese and butter until smooth, add half the icing sugar and beat until smooth. Add the remaining icing sugar and beat until combined. Spread icing over the cupcakes.

Tip: Freeze un-iced cupcakes in an air-tight container, defrost before decorating.