Easy vanilla cupcakes
- Lulu Grimes
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Makes 12
Easy
Prep: 30 mins
Cook: 15 mins
Plus cooling
A star rating of 4.2 out of 5.60 ratingsRate
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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
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
110g butter
softened
-
110g golden caster sugar
-
2 eggs
-
1 tsp vanilla extract
-
110g self-raising flour
-
1-2 tbsp milk
plus a little extra for the icing
For the icing
-
125g butter
softened
-
185g icing sugar
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Nutrition: Per cupckae
- kcal291
- fat17g
- saturates10g
- carbs32g
- sugars25g
- fibre0g
- protein2g
- salt0.5g
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Method
-
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.
Recipe from Good Food magazine, July 2018
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A star rating of 4.2 out of 5.60 ratings
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