Maple Cupcakes

1/2 cup (1 stick) butter, softened
1/4 cup soft light brown sugar
7/8 cup self-rising flour
2 medium eggs
6 tablespoons maple syrup

Buttercream Frosting:
2 tablespoons butter, softened
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla

1. Preheat oven to 375 degrees. Beat the butter and sugar in a large bowl until they are light and fluffy. Sift in the flour.

2. Beat the eggs in a cup. Add them to the bowl, with the maple syrup. Stir until everything is well mixed.

3. Put a paper case in each hole in the muffin tray. Use a small spoon to divide the mixture between the paper cases. Bake for 12-15 minutes until risen and firm.

4, Leave in the tray for a few minutes. Lift each one onto a wire rack to cool. Make the buttercream frosting.

5. Beat the butter, powdered sugar, milk and vanilla together in a bowl until smooth. Spread some over each cake, when it is cool.