Simple Vanilla Cupcakes
Looking to impress your guests with some amazing cupcakes? Look no further! No matter your skill level, this easy to follow recipe guides you through a mouth-watering cupcake recipe that will leave everyone wanting more.
Recipe overview
Prep Time: 20 minutes
Cooking Time: 18-20 minutes
Effort: Minimal
Serves: Makes 12 cupcakes
Ingredients
- 150g self-raising flour
- 150g caster sugar
- 150g unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1-2tbsp whole milk
For the icing:
- 200g icing sugar, sifted
- 100g unsalted butter, softened
- 1-2 tbsp whole milk
- Optional: Food colouring, sprinkles, or other decorations
Equipment
- Cupcake tray
- Paper cupcake liners
- Mixing bowls
- Electric mixer (or whisk)
- Piping bag and tips (for frosting)
Method - cupcake base
- Preheat oven to 160°C (320°F) and line your cupcake tray with cupcake paper cases (not muffin cases).
- In a large mixing bowl, cream together butter and sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
- Beat the eggs in a separate bowl and stir in the vanilla extract before slowly adding to the butter mixture.
- Gradually add the flour to the creamed mixture, along with a splash of milk, and fold until combined. The mix should fall easily off a spoon.
- Spoon the batter into the cupcake liners, filling each about half full to ensure a perfect rise.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
- Allow to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely before icing.
Method - icing
- For the icing, beat the butter until smooth and then slowly add the icing sugar. A splash of milk can be added as required until you reach a creamy, spreadable consistency. Add food colouring if desired.
- Decorate your cupcakes using a piping bag and a star tip. Apply icing using a swirl motion starting in the centre and working outwards.
- Add sprinkles for that extra special touch.
Chef’s note:
- Feel the batter; it should be smooth and silky. If it's too thick, add a splash more milk. The batter's consistency is key for light, airy cupcakes.
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