Vanilla Cupcakes

So pretty and cute... these are the perfect cupcakes, but will Ows and Leah's cakes be magnificent or messy?


Ingredients (cake batter):

125g self-raising flour

125g caster sugar

1/4 teaspoon bicarbonate of soda

125g soft, salt-free butter (very soft!)

2 large eggs

1 1/2 tablespoons of milk

1/4 teaspoon vanilla essence


1. Preheat the oven to 170 ° C and line a cupcake / muffin tray with 12 cupcake cases

2. In a sieve over the mixing bowl - add the flour, fine sugar and bicarbonate of soda and separate.

3. Add 125g of butter.

4. Add 2 large eggs.

5. Start the mixer on low speed until everything is blended and then increase the speed for 1 minute.

6. Turn the blender back to low speed and add the milk and vanilla.

7. Turn the mixer back on at medium - high speed (for about 30 seconds).

8. Stop the mixer, remove the paddle and remove as much batter as you can. Scrape the sides with a spatula and mix the batter for the last time with the spatula to make sure all the ingredients have come together.

9. Using a dessert spoon and a teaspoon, place the batter in the small cake cases one at a time

10. Bake for 22 minutes in the oven. Check with a skewer - it should come out clean.

11. Leave the tray for 5-10 minutes and then transfer to a cooling rack.

Ingredients (Frosting)

  • 1 cup (230g) unsalted butter, (butter at room temperature)
  • 4 cups (480-600g) of icing sugar
  • 1/4 cup (60ml) cream
  • 2 teaspoons pure vanilla extract
  • salt, to taste

    Using the blender and paddle attachment, beat the butter at medium speed until creamy (about 2 minutes).

    Add 4 cups of icing sugar, cream, and vanilla. Beat on low speed for 30 seconds, then rise to medium-high speed and beat for 2 minutes. Add more icing sugar if the icing is too thin or another tablespoon of cream if the mixture is too thick.

    Use immediately to decorate the cakes.

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