Vanilla cupcakes

Oct 30, 2018Cupcakes Recipes

  • Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.

  • Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

  • Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

  • Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

  • For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

  • Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

  • Add the food colouring and mix until well combined.

  • Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

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