Preheat the oven to 180°C. Line muffin trays with 16 cupcake holders.
Place the butter and sugar in a mixing bowl and beat until creamy and smooth. With the vanilla add the eggs one at a time into the mixture. If the eggs start to curdle then add some flour to the mixture in between the addition of eggs. Add the flour and baking powder with a pinch of salt and mix thoroughly.
Spoon the mixture into the cupcake holders, only filling until halfway and not all the way to the top of the cases. Bake for 20-25 minutes or until golden brown.
Remove the cupcakes from the oven and allow to cool on a wire rack before icing.
For the icing simply sift the icing sugar into a bowl and add a little water and vanilla while whisking vigorously. Whisk the icing until completely smooth. Use the icing immediately after making it as with standing it will become very hard. Simply spread the icing onto the top of the cupcakes and garnish with a strawberry or berry of your choice!
TIP: Add lemon or orange zest to your icing for an alternative kick!
