Easy vanilla cupcakes
Ingredients
- Step 1 110g butter , softened
- Step 2 110g golden caster sugar
- Step 3 2 eggs
- Step 4 1 tsp vanilla extract
- Step 5 110g self-raising flour
- Step 6 1-2 tbsp milk , plus a little extra for the icing
- Step 7 125g butter , softened
- Step 8 185g icing sugar
Calories: 291
Carbohydrate: 32 g
Protein: 2 g
Fat: 17 g
Cook time: 45 minutes
Prep time: 30 minutes
Total time: 75 minutes
Servings: 12
TAGS
Afternoon tea
Dessert
Treat
Baking
Cupcake
Easy
Family friendly
Icing
Lulu Grime
Picnic
vanilla
Directions
- Step 1 Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases). Cream the butter and sugar together until the mixture is light and fluffy. Beat the eggs and vanilla in a jug, then beat into the butter mixture a little at a time.
- Step 2 Fold the flour into the mixture along with a little milk - the mixture should fall easily off a spoon. Divide the mixture between the cases, filling each one no more than half full.
- Step 3 Cook the cakes for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely.
- Step 4 To make the icing, beat the butter until it is very soft. Beat in the icing sugar a little at a time, then beat in a splash of the milk as you need to give you a soft icing that can be piped easily. Scrape the icing into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards.