Vanilla cupcakes
Classic vanilla cupcakes are hard to beat – especially our sweet and fluffy versions, topped with light, buttery frosting. Make them for a celebration or simply as a treat to have with your afternoon cuppa
- Total:
- Serves: 12 persons
Ingredients
- 125g golden caster sugar
- 125g unsalted butter, softened
- 2eggs
- 125g self-raising flour
- 2tsp vanilla extract or bean paste
- 1tbsp whole milk
- 100g unsalted butter, softened
- 200g icing sugar
- 2tsp vanilla extract or bean paste
Instructions
Step 1
Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole cupcake tin with paper cases.Step 2
Beat the sugar and butter in a bowl until pale and creamy. Whisk in the eggs, one at a time, then fold in the flour to make a smooth batter. Stir in the vanilla and milk.Step 3
Divide the batter between the cases and bake for 20-25 minutes or until well risen and the cupcakes spring back when pressed. Cool on a wire rack.Step 4
Beat together the icing ingredients until pale and fluffy. Transfer to a piping bag with a star nozzle to pipe over the cooled cupcakes, or smooth over the tops using a palette or cutlery knife. The cupcakes will keep for four days in an airtight container.