White Chocolate Cupcakes

Ingredients:
1/2 c. unsalted butter, softened
3/4 c. superfine sugar
2 eggs
1 tsp. vanilla
2 c. self-rising flour, sifted
1/2 c. buttermilk
1 1/4 c. white chocolate chips

Preheat oven to 325 degrees. Line 12 standard muffin cups with paper liners. Beat the butter and sugar in a large bowl until pale and creamy. Gradually add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until combined. Fold in the flour alternately with the buttermilk, then fold in the chocolate chips.

Divide batter evenly among the 12 lined muffin cups; the batter is rather thick, and fills each up pretty much to the top. Bake for 20-25 minutes, or until a cake tester comes out clean when inserted in the center of a cake. Leave the cakes to cool in the tin for 5 minutes, then move to a cooling rack to cool completely.