Vanilla cupcakes
- Member recipe by alyma
Save recipe
Serves 6 - 12
Easy
Prep: 40 mins
Cook: 20 mins
A star rating of 3.9 out of 5.123 ratingsRate
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Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine – great as a teatime treat
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
For the cupcake mixture
-
120g butter
softened
-
120g caster sugar
-
2 egg
-
1 tsp vanilla extract
-
120g self-raising flour
For the buttercream icing
-
140g butter
softened
-
275g icing sugar
-
1-2 tbsp milk
-
A few drops of food colouring
(optional)
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Nutrition: Per serving (12)
- kcal287
- fat16g
- saturates10g
- carbs34g
- sugars27g
- fibre0.4g
- protein2g
- salt0.44g
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Method
-
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!
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A star rating of 3.9 out of 5.123 ratings
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