It is a nice sunny day, so I thought I would make some cute little cupcakes. Can’t resist a good cupcake, I love icing on cakes it is the best bit of a cake.
You can’t beat just a simple vanilla cupcake in my opinion.
They’re super-simple to make and taste divine – great as a teatime treat. I will admit I love vanilla cupcakes without buttercream straight out the oven when they are warm as they taste so good.
This cupcake recipe uses self-raising flour and baking powder for an extra-fluffy texture and an all-important drop of vanilla extract to add that moreish vanilla flavour.
Vanilla cupcakes are such a staple and I use this recipe in all my cupcake bakes and just change when needed. I added sprinkles to these cupcakes but you can decorate these however you like.
Vanilla Cupcakes
Ingredients
Cupcake Ingredients
- 175 g Self-raising flour
- 175 g Unsalted Butter room temperature
- 3 Eggs
- 175 g Caster Sugar
- 2 tbsp Milk
- ½ tsp Vanilla Extract
- ½ tsp Baking Powder
Butter Icing
- 1.36 kg Unsalted Butter room temperature
- 900 g Icing Sugar sifted
- ½ tsp Vanilla Extract
- 200 g Pasteurized Egg Whites
Instructions
- Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin.
- Measure your butter and sugar into the bowl and cream together until fully incorporated. Add each egg and mix until both are combined.
- Sieve your flour and baking powder in to the bowl and then mix until fully incorporated then add the vanilla extract and milk until mixed in.
- Fill each cupcake case until about ¾ full then place in the oven to cook for 20 minutes.
- Once cooked, remove from the oven and leave to cool in the tin for a minute on a cooling rack then remove from the tin and place on cooling rack until fully cooled.
Buttercream Method
- Measure egg whites and powdered sugar into a bowl.Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
- Set mixer to medium, gradually add butter making sure all combined before adding next piece.
- Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
- Then add in the vanilla extract and fold in until fully incorporated.
- Once the buttercream is ready, fill a piping bag with a round nozzle on the end and pipe on to the cooled cupcakes. Then top with sprinkles
