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Baking 101 – Vanilla Cupcakes


Ingredients

Units Scale

For the cupcakes:

  • 250g unsalted butter, at room temperature
  • 175g caster sugar
  • 3 large, free range eggs
  • 200g self raising flour
  • 1tsp baking powder
  • 2tbsp whole milk
  • 1tsp vanilla extract

For the frosting:

  • 150g unsalted butter, softened
  • 250g icing sugar
  • 1tsp vanilla extract
  • 24tbsp milk
  • Sprinkles and Mini Party Rings to decorate

Instructions

For the cupcakes:

  1. Preheat the oven to 170C and line a 12 hole cupcake tray with cupcake liners.
  2. In the bowl of an electric mixer add the butter and sugar and mix on a medium speed for 5 minutes until the butter is light and creamy. Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time. Once the eggs are fully incorporated add half of the flour and mix to combine, add the milk and vanilla extract followed by the remaining flour and mix again.
  3. Using an ice cream scoop or two spoons, fill the cupcake liners to 2/3 full and bake for 20 minutes or golden brown and springy to the touch.
  4. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

For the frosting:

  1. To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla and 2tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
  2. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the vanilla frosting and pipe a cute swirl on each cake. Top each cake with sprinkles and a mini Party Ring.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: British