Recipe

Vanilla cupcakes

The perfect starter recipe for any little aspiring bakers. Unleash your inner artist and experiment with different food colourings and decorations.

  • 20 mins preparation
  • 25 mins cooking
  • Makes 12
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Ingredients

Vanilla cupcakes
  • 125 gram butter, chopped, at room temperature
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/2 cup self-raising flour, sifted
  • 1/4 cup milk
  • coloured sprinkles, icing decoration flowers, to serve
Buttercream
  • 125 gram butter, chopped, at room temperature
  • 1 1/2 cup icing sugar, sifted
  • 2 tablespoon milk
  • a few drops pink food colouring

Method

Vanilla cupcakes
  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
  • 3
    Fold in flour, alternately with milk, beginning and ending with flour. Spoon mixture into patty cases until two-thirds full.
  • 4
    Bake 20-25 minutes, or until cooked when tested with a skewer. Cool in pan 5 minutes, before transferring to a wire rack to cool completely.
  • 5
    Meanwhile, to make buttercream, in a small bowl, using an electric mixer, beat butter until very pale. Gradually add half icing sugar; beat until combined. Add milk, remaining icing sugar and pink colouring; beat until smooth.
  • 6
    Spread icing over cupcakes. Place sprinkles on a shallow plate; roll edges of cake in sprinkles. Place flower on centre.

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