Basic vanilla cupcakes recipe
Serving Size:
Makes 12 muffin size or 24 small cupcake size
Ingredients:
- 125g unsalted butter, softened
- 1 cup caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 1½ cups plain flour
- 1 tsp baking powder
- ¾ cup (185mL) milk
Icing
- 50g unsalted butter
- 2 cups icing sugar
- 2 tbsp milk
- Sprinkles or lollies (eg. mini marshmallows or jaffas) to decorate
Method:
Preheat oven to 180°C. Place muffin papers in one 12-hole muffin tray or cupcake papers in two 12-hole cupcake trays.
In an electric mixer, beat butter for 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla essence and beat until combined.
Sift flour and baking powder and add half to butter mixture with half the milk, mix until well combined. Repeat with remaining flour and milk.
Fill cupcake papers ¾ full (an ice cream scoop is perfect for this). Bake muffin size cupcakes for 20-25 minutes and small cupcakes for about 15 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.
