Velvety Vanilla Cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes Makes 12 cupcakes.
Ingredients
For the cupcakes
- 130g self raising flour
- 1/2 tsp baking powder
- 130g caster sugar
- 130g butter or baking spread, softened
- 2 large free range eggs
- 1 tsp vanilla extract
- 2 tbsp semi skimmed milk
For the buttercream
- 130g self raising flour
- 1/2 tsp baking powder
- 130g caster sugar
- 130g butter or baking spread, softened
- 2 large free range eggs
- 1 tsp vanilla extract
- 2 tbsp semi skimmed milk
- 200g salted butter, softened
- 400g icing sugar, sifted
- 1 tsp vanilla extract
- 1-2 tbsp boiling water
Method
- STEP 1Preheat the oven to 130°C fan assisted or 150°C convention. Line a 12 hole cupcake tin with cases.
- STEP 2In a large bowl sieve in the flour, baking powder, sugar and salt. Add the butter, eggs and vanilla. Now mix together until everything’s combined, using an electric handheld mixer. Add the milk and mix until it’s combined.
- STEP 3Scoop the batter into the cases using two spoons. Fill each case 2/3 full. Bake in the oven for about 20 minutes, or until a skewer comes out clean when inserted into the centre.
- STEP 4Leave to cool in the tin for a few minutes and then transfer to a wire rack to cool completely.
- STEP 5To make the buttercream, beat the butter for 5 minutes using a handheld mixer. We want the butter to go paler in colour. Then add the sifted icing sugar in two halves, beating well in between. Add the vanilla and just enough hot water so that the buttercream is spreadable. Fill a piping bag, that’s fitted with a nozzle (I use a wilton 1M), with the buttercream and pipe rosettes onto the cupcakes.
