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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!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 110 g soft butter or margarine
  • 110 g caster sugar
  • 2 eggs should weigh about 110g
  • 1 tsp vanilla essence
  • 110 g self-raising flour
  • 1-2 Tbsp milk or water optional, see tips
  • To decorate:
  • Icing: 200g icing sugar about 2 Tbsp lukewarm water, a few drops of food colouring
  • Buttercream: 150g soft butter 300g icing sugar, 2 Tbsp milk

Method
 

  1. Preheat the oven to 180°C. Line a cupcake tin with paper baskets.
  2. Beat the butter and sugar into a light, fluffy cream.
  3. Whisk the eggs slightly with the vanilla essence, then slowly add to the butter mixture.
  4. Using a metal spatula, fold in gently the flour. Add a drop of milk, if the mixture is too thick.
  5. Spoon the mixture into the paper cases until they are three quarters full.
  6. Bake for about 15 minutes until light brown and spongy, when the top is pressed.
  7. Let them cool on a wire-rack.
  8. Prepare the icing or buttercream and top the cupcakes, then decorate with sprinkles, edible dust etc according to the occasion.