Vanilla cupcakes
Bake these array of indulgent cupcakes with lip smacking vanilla swirl, let the friends, family and relatives always keep coming.
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.