Top Heavy Vanilla Cupcakes

I received a few comments about my earlier vanilla cupcake recipe post saying the cupcakes in the pictures weren't as top heavy as my usual cupcakes. Of course, they were right. Those cupcakes were made for a party at work and they did have to survive two bus journeys to get there. I have experimented with my recipe to ensure that my cupcakes can travel well even though they are top heavy. The answer? A heavier sponge recipe (thanks mom).

Makes 12 cupcakes
Prep Time: 40 mins
Cooking time: 20-25 mins
Preheat oven 180oC
Ingredients for cake mixture
6oz margarine
6oz sugar
6oz SR Flour
1 tbsp baking powder
3 medium eggs
Couple of tsp of milk
Vanilla extract
a 12-hole cupcake/muffin tray, lined with paper cases
Ingredients for vanilla frosting
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract - not vanilla essence
Method
Cream the marg and sugar together to get a nice light colour. Then add the SR flour and baking powder. Once fully mixed add in eggs and tsp of milk. Don't forget you can always add more milk. Mix through to create a light and airy mixture.
Separate the mix into the cup cases and pop into the preheated oven. 

Read: Top Heavy Chocolate Cupcakes