Vanilla cupcakes
Ingredients
- Step 1 120g butter, softened
- Step 2 120g caster sugar
- Step 3 2 egg
- Step 4 1 tsp vanilla extract
- Step 5 120g self-raising flour
- Step 6 140g butter, softened
- Step 7 275g icing sugar
- Step 8 1-2 tbsp milk
- Step 9 A few drops of food colouring (optional)
Calories: 287
Carbohydrate: 34 g
Protein: 2 g
Fat: 16 g
Cook time: minutes
Prep time: 40 minutes
Total time: 40 minutes
Servings: 12
TAGS
Afternoon tea
Dessert
Treat
Birthday
Celebration
Cupcake
Dessert
Easy baking
Indulgent
Member by alyma
vanilla
Directions
- Step 1 Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
- Step 2 Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
- Step 3 Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
- Step 4 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 5-10 minutes. Then place on a wire rack.
- Step 5 For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Step 6 Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- Step 7 Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!