Cupcake recipe for 4 - 8 people, takes only 15 mins; recipe has butter, golden caster sugar, egg, vanilla extract, self-raising flour, milk, butter and icing sugar.
Easy vanilla cupcakes
Course: Cupcake
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Egg: 2 eggs
- Milk: 1-2 tbsp milk, plus a little extra for the icing
- Butter: 110g butter, softened
- Self Raising Flour: 110g self-raising flour
- Golden Caster Sugar: 110g golden caster sugar
- Vanilla Extract: 1 tsp vanilla extract
- Icing Sugar: 185g icing sugar
Directions
- Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases). Cream the butter and sugar together until the mixture is light and fluffy. Beat the eggs and vanilla in a jug, then beat into the butter mixture a little at a time.
- Fold the flour into the mixture along with a little milk - the mixture should fall easily off a spoon. Divide the mixture between the cases, filling each one no more than half full.
- Cook the cakes for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely.
- To make the icing, beat the butter until it is very soft. Beat in the icing sugar a little at a time, then beat in a splash of the milk as you need to give you a soft icing that can be piped easily. Scrape the icing into anicing bagfitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards.
