VANILLA CUPCAKE RECIPE

 

  • Cooking Time: 20 - 30 minutes
  • Servings: 12
  • Preparation Time: less than 30 mins

Ingredients

  • 110g/4oz butter or margarine, softened at room temperature
  • 110g/4oz caster sugar
  • 2 free-range eggs, lightly beaten
  • 1 tsp vanilla extract
  • 110g/4oz self-raising flour
  • 1-2 tbsp milk
  • for the buttercream icing
  • 140g/5oz butter, softened
  • 280g/10oz icing sugar
  • 1-2 tbsp milk
  • a few drops food colouring

Directions

  • Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
  • Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
  • Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
  • Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
  • For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
  • Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
  • Add the food colouring and mix until well combined.
  • Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motio onto the cup cakes in a large swirl
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Notes

I love this recipe for vanilla cupcakes - I originally made them for my uncle as he was hosting a BBQ. They went down a treat with everybody!

Categories: Cake  Cupcakes 
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