Vanilla Cupcakes
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 180 g Butter (At room temperature)
- 180 g Caster sugar
- 3 Eggs (Medium, free range)
- 180 g Self-raising flour
- 1 tsp Vanilla extract or paste
- 150 g Butter (At room temperature)
- 300 g Icing sugar (powdered sugar)
- 1 tsp Vanilla extract or paste
- 2-3 tbsp Sprinkles
Method
- Get ready: Preheat your oven to 160Β°C fan/180Β°C/350Β°F/Gas Mark 4. Put 12 cupcake cases into your tin.
- Start the batter with the butter: Cream your room temperature butter with your sugar until it's pale, light and fluffy, using a wooden spoon or an electric hand whisk.
- Combine for cake mixture: Add all of the eggs, sift in the flour and add in the vanilla extract, then mix together until everything is well combined.
- Load up the cases: Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.)
- Time to bake: Bake for about 15-18 minutes until the cakes are golden and slightly bouncy to the touch. Then leave them to cool on a cooling rack.
- Make the buttercream icing: Beat your butter until it's pale, light and fluffy. Beat in your sieved icing sugar and add in the vanilla extract or paste.
- Decorate when cool: Once the cakes are cooled, pop your buttercream into a piping bag and pipe on the icing. Scatter over the sprinkles.