Easy vanilla cupcakes
110g soft butter
110g caster sugar
2 free-range eggs lightly beaten
1/2 tsp vanilla extract
110g self-raising flour
1-2 tbsp milk
For the icing
140g butter, softened
280g icing sugar
2 tbsp milk
Preheat the oven to 180C/350F/Gas 4 and place paper cases in a 12 hole muffin tin
Combine the butter and sugar in a bowl until pale and fluffy.
Beat in the eggs a little at a time and then add the vanilla essence.
Fold in the flour using a large metal spoon, adding a little milk until the mixture is soft.
Transfer the mixture into the paper cases filling each case half way full. Allow to bake for 10-15 minutes until golden.
Leave to cool for 10 minutes on a wire rack.
For the buttercream icing, beat the butter in a bowl and then add half the icing sugar and beat until the mixture is smooth.
Add the rest of the icing sugar and one tablespoon of the milk, more if necessary, until the icing is smooth and creamy.
Spoon or pour the icing into a piping bag with a star nozzle and pipe the icing in a spiralling motion until the icing reaches a soft peak on the top.
Decorate with sprinkles and enjoy!
Serves
12
Main ingredients
Flour, Eggs, Sugar
Recipe Type
Party Food, Cakes & Baking, Easy, Entertaining, Kids Food, Cake Stall, Cupcakes, Classics
Special Info
Gluten free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
We tried these as a gluten free recipe and they work really well. Just substitute the flour with a gluten free alternative.
