Vanilla cupcakes served in a tin

Easy vanilla cupcakes

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Prep: 30 mins Cook: 15 mins Plus cooling

Easy

Makes 12

Rustle up a batch of vanilla cupcakes with pretty butter icing for a family picnic or weekend treat. Decorate them with fruit or sprinkles, if you like

Nutrition and extra info

  • Vegetarian

Nutrition: Per cupckae

  • kcal291
  • fat17g
  • saturates10g
  • carbs32g
  • sugars25g
  • fibre0g
  • protein2g
  • salt0.5g
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Ingredients

  • 110g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 110g golden caster sugar
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 110g self-raising flour
  • 1-2 tbsp milk, plus a little extra for the icing

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the icing

  • 125g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 185g icing sugar

Method

  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.

  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.

  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.

  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.

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