Vanilla cupcakes
The secret of yummy, spongy cupcakes is very easy to remember – basically the sugar, fat, flour and eggs should weigh the same. Then you can add flavours, such as cocoa, lemon zest, vanilla, spices , fruits etc. These vanilla cupcakes are easy to make and can be decorated with icing or buttercream. Perfect for afternoon tea, birthday parties, Mother’s day, picnics etc. Use dairy-free margarine and milk if dairy is an issue for you!
Ingredients
Method
- Preheat the oven to 180°C. Line a cupcake tin with paper baskets.
- Beat the butter and sugar into a light, fluffy cream.
- Whisk the eggs slightly with the vanilla essence, then slowly add to the butter mixture.
- Using a metal spatula, fold in gently the flour. Add a drop of milk, if the mixture is too thick.
- Spoon the mixture into the paper cases until they are three quarters full.
- Bake for about 15 minutes until light brown and spongy, when the top is pressed.
- Let them cool on a wire-rack.
- Prepare the icing or buttercream and top the cupcakes, then decorate with sprinkles, edible dust etc according to the occasion.