Velvety Vanilla Cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes Makes 12 cupcakes.
Skip to ingredients
For the cupcakes
- 130g self raising flour
- 1/2 tsp baking powder
- 130g caster sugar
- 130g butter or baking spread, softened
- 2 large free range eggs
- 1 tsp vanilla extract
- 2 tbsp semi skimmed milk
For the buttercream
- 130g self raising flour
- 1/2 tsp baking powder
- 130g caster sugar
- 130g butter or baking spread, softened
- 2 large free range eggs
- 1 tsp vanilla extract
- 2 tbsp semi skimmed milk
- 200g salted butter, softened
- 400g icing sugar, sifted
- 1 tsp vanilla extract
- 1-2 tbsp boiling water
Method
step 1
Preheat the oven to 130°C fan assisted or 150°C convention. Line a 12 hole cupcake tin with cases.step 2
In a large bowl sieve in the flour, baking powder, sugar and salt. Add the butter, eggs and vanilla. Now mix together until everything’s combined, using an electric handheld mixer. Add the milk and mix until it’s combined.step 3
Scoop the batter into the cases using two spoons. Fill each case 2/3 full. Bake in the oven for about 20 minutes, or until a skewer comes out clean when inserted into the centre.step 4
Leave to cool in the tin for a few minutes and then transfer to a wire rack to cool completely.step 5
To make the buttercream, beat the butter for 5 minutes using a handheld mixer. We want the butter to go paler in colour. Then add the sifted icing sugar in two halves, beating well in between. Add the vanilla and just enough hot water so that the buttercream is spreadable. Fill a piping bag, that’s fitted with a nozzle (I use a wilton 1M), with the buttercream and pipe rosettes onto the cupcakes.
