As you may well know, I am very hesitant to bake outside of my comfort zone- but these cupcakes are simple and relatively quick (although it did take me half a day to make them due to my checking the instructions every two seconds) and they really are delish. I had quite large cupcake cases, so this recipe made 8 for me, but, depending on the size, this could make up to 12. So, without further ado, here’s how to make these gorgeous vanilla cupcakes.
First, you will need to gather your ingredients:
- 120g of plain flour
- 140g of granulated sugar
- 1 ½ tsp of baking powder
- 40g of butter
- 120ml milk
- 2 eggs
- ¼tsp vanilla extract
- 250g icing sugar (for the icing)
- 80g butter (for the icing)
- 25ml milk (for the icing)
- A few of drops of vanilla extract (for the icing)
You also need to preheat your oven to 170 degrees celcius.
Weigh out all of your dry ingredients before crumbling them and your cake butter together, using your fingers, until you have a sand-like consistency.
After this, add roughly half of your milk to the mixture and stir until it is completely mixed in. At this point your mixture should be quite dough-like.
Then, in a separate container, whisk together the rest of your wet ingredients and gradually pour them in until you have a smooth, runny mixture.
Fill up your cupcake cases until they are about two thirds full and put them into the oven for about 20-25 minutes.
You will know when these are ready as they will turn golden on top and the end of a teaspoon should come out clean when they are skewered through the middle.
For your icing, crumble your icing sugar and butter together like you did earlier for the cakes.
Then, add in your milk and vanilla and whisk the mixture together until smooth (I used an electric mixer, because I’m lazy).
Finally, after your cupcakes are COMPLETELY cool, either smear or pipe on your butter cream and add decorations. For a few ideas, here are mine:
I really hope you enjoyed this, because I really enjoyed making mine.
Have a great day.