Member recipe
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Vanilla Cupcakes

By britishbaker495 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 15 minutes for cooling
  • Easy
  • Makes 12
Pretty Basic, but a family classic x
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Ingredients

Cupcake mixture

  • 115g Butter
  • 115g Caster sugar
  • 2 Eggs, lightly beaten
  • 2 tsp Vanilla essence
  • 1 tbsp Milk
  • 115g self rasing flour

Icing- Vanilla Buttercream

  • 115g Butter
  • 115g Caster sugar
  • 2 Eggs, lightly beaten
  • 2 tsp Vanilla essence
  • 1 tbsp Milk
  • 115g self rasing flour
  • 300g Butter
  • 600g Icing Sugar
  • 1 tsp Vanilla Essence
  • (optional) 1 tsp Edible food colouring

Method

  • STEP 1
    Preheat the oven to 180 degrees celsius/350 degrees fharenhite/Gas mark 4. Put 12 paper/silicone cases in a bun/muffin tray.
  • STEP 2
    Put the butter and Caster sugar in a large bowl. Using a wooden spoon or an electric whisk, beat together until the mixture is pale, light and fluffy.
  • STEP 3
    Gradually beat in the eggs. Add about 1 tablespoonful at a time and beat thoroughly after each addition.
  • STEP 4
    Beat in the vanilla essence. Using a large metal sieve, sift the flour into the bowl.
  • STEP 5
    Using a metal spoon, gently fold the flour into the mixture until thoroughly incorporated.
  • STEP 6
    Add the milk and fold gently into the mixture.
  • STEP 7
    The cupcake mixture should have a smooth consistency and drop easily from the spoon if tapped on the side of the bowl.
  • STEP 8
    Carefully spoon the mixture into the cases, taking care not to over fill them.
  • STEP 9
    Bake in the preheated oven for 15-20 minutes, until the cupcakes have risen, are gold and just firm to the touch.
  • STEP 10
    Leave the cupcakes in the tray for about ten minutes, then carefully transfer to a wire rack for further cooling.
  • STEP 11
    For the buttercream icing- Place the butter and vanilla essence in a large mixing bowl and, using an electric mixer beat the butter until very soft and pale.
  • STEP 12
    Gradually sift in the icing sugar, beating well after each addition. The more you beat at this stage, the lighter and fluffier the icing will become.
  • Comments, questions and tips

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