Vanilla Cupcakes
Perfect party cakes for little hands.
Enough for 24 mini or 12 standard cupcakes
VANILLA CAKE BATTER
unsalted butter, 100g
caster sugar, 100g (1/2 cup)
vanilla extract or paste, 15ml (1 tablespoon)
eggs, 2
self-raising flour, 112g (3/4 cup)
baking powder, 5ml (1 teaspoon)
milk, 60g (60ml or 1/4 cup)
VANILLA BUTTERCREAM
unsalted butter, 100g
icing sugar, 330g (2 cups)
vanilla extract or paste, 15ml (1 tablespoon)
milk, 30ml (2 tablespoons)
fine salt, 1.25ml (1/4 teaspoon)
To start, preheat the oven to 180°C (160°C fan) and line your preferred muffin tin with baking cups (or grease well with butter).
For the cupcakes, roughly chop the butter then place it in a heat proof bowl.
Softened the butter for a few seconds in the microwave then transfer it to a large mixing bowl (or the mixing bowl of a free-standing mixer).
Add the caster sugar and vanilla before beating together for about 5 minutes until the mixture is pale and fluffy (use the paddle attachment if using a free-standing mixer).
Add the eggs one at a time, beating well for about a minute after each addition (scraping down the sides with a spatula).
In a medium bowl, sieve together the dry ingredients then add them to the butter and egg mixture.
Add the milk.
Beat together until just combined and uniform.
Divide the mixture among the baking cups (about 2/3 full) before baking for approximately 15 for mini cupcakes and about 20 minutes for standard size cupcakes (or until a skewer inserted into the middle comes out clean).
Remove the baked cupcakes from the oven, then cool them out of the tin on a cooling rack/
To make the buttercream, roughly chop the butter then place it in a heat proof bowl.
Softened the butter for a few seconds in the microwave then transfer it to a large mixing bowl (or the mixing bowl of a free-standing mixer).
Add the remaining ingredients and beat well with electric beaters (or a free-standing mixer) for about 5 minutes until light and fluffy.
Spread or pipe the buttercream onto the cooled cupcakes and decorate with sprinkles if you like.
The iced cupcakes keep well in an airtight container for several days at room temperature or frozen for up to three months.
