Cupcake recipe for 6 - 12 people, takes only 20 mins; recipe has butter, caster sugar, egg, vanilla extract, self-raising flour, butter, icing sugar, milk and food colouring.
Vanilla cupcakes
Course: Cupcake
Servings
6 - 12
servings
Prep time
40 mins
Ingredients
- Egg: 1 egg
- Milk: 1-2 tbsp milk
- Butter: 120g butter, softened
- Caster Sugar: 120g caster sugar
- Self Raising Flour: 120g self-raising flour
- Vanilla Extract: 1 tsp vanilla extract
- Icing Sugar: 275g icing sugar
- Food Colouring: A few drops of food colouring (optional)
Directions
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in abowluntil pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
- Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on awire rack.
- For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!
