Vanilla cupcakes recipe
These cupcakes are quick to whip up and are extremely versatile for decorating. A spring-loaded ice-cream/cookie scoop makes filling cupcake cases wonderfully easy. It measures the perfectly even amount of mixture into every case and makes for super-speedy case filling!
Ingredients
- 200 g butter, softened
- 200 g caster (superfine) sugar
- 1 tsp vanilla extract
- 4 large eggs
- 200 g self-raising flour
- 1 tbsp milk
- 7.1 oz butter, softened
- 7.1 oz caster (superfine) sugar
- 1 tsp vanilla extract
- 4 large eggs
- 7.1 oz self-raising flour
- 1 tbsp milk
- 7.1 oz butter, softened
- 7.1 oz caster (superfine) sugar
- 1 tsp vanilla extract
- 4 large eggs
- 7.1 oz self-raising flour
- 1 tbsp milk
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 12
Step-by-step
- Preheat the oven to 180C/160C fan/Gas 4 and line a cupcake tray with cupcake cases.
- Cream together the softened butter and sugar until light and fluffy.
- Add the vanilla extract then beat in the eggs one by one until fully incorporated. Add a spoonful of flour at any sign of the mixture curdling, then fold in the remainder of the flours. Finally stir the milk through the mixture.
- Fill the cupcake cases two-thirds full.
- Bake in the oven for 18-20 minutes until they are lightly golden and springy to the touch.
- Cool the cupcakes in the tray for five minutes before removing and allowing to cool completely on a wire rack.
Recipe taken from The Busy Girl’s Guide to Cake Decorating, which readers can buy for the special price of £9.74 (rrp £14.99) with free p&p (UK only). To order please visit www.rucraft.co.uk/R11631 and quote promo code R11631 upon checkout or call RUCraft on 0844 8805851.
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