Bhojpatra

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Vanilla Cupcakes

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Vanilla Cupcakes

Vanilla cupcakes

Pooja Yadav
Bake these array of indulgent cupcakes with lip smacking vanilla swirl, let the friends, family and relatives always keep coming.
5 from 2 votes
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12 cupcakes

Ingredients
  

  • 200 gm unsalted butter
  • 200 gm castor sugar
  • 200 gm self raising flour
  • 3 medium free range eggs
  • 2 tsp vanilla extract
  • 1 - 2 tbsp milk
  • Small pinch of salt (optional )

For Icing

  • 300 gm icing sugar
  • 150 gm unsalted softened butter
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with paper cases.
  • Place butter and sugar in a large mixing bowl and beat with for few minutes until pale and fluffy.
  • Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat briefly to combine.
  • Gently fold in the flour and just enough milk to make a smooth batter that drops easily off the spatula.
  • Divide the batter between the placed cases, then bake for 20-25 mins or until a skewer inserted into the middle comes out clean.
  • Transfer the cakes to a wire rack and leave to cool completely.Meanwhile make the buttercream icing. Put all the ingredients in a large mixing bowl and beat & whisk for 4-5 minutes until pale and fluffy.
  • Swirl the icing over the cooled cupcakes to serve. Store in an airtight container for up to 3 days.

Notes

I prefer to leave the butter at room temperature to make it soft.
I prefer less sweetness, for this batch I used 170gm of caster sugar.
Top up vanilla swirl with berries, sprinkle, decorate your own sweet canvas.

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