Vanilla Cupcakes with Butter Cream Icing

Prep Time	15 minutes
Baking Time	15 - 20 minutes
Wiltshire Products	Rose Gold Muffin Pan 12 Cup Baking Accessories
Makes	12

Ingredients

1½ cups plain flour, sifted
125g unsalted butter, softened
¾ cup caster sugar
2 eggs, room temperature
½ cup milk
2 tsp Queens Vanilla Bean Extract
Edible decorations of your choice (optional)

Vanilla buttercream icing

125g unsalted butter, softened
2 cups (300g) icing sugar mixture
1 tablespoon milk
1 tsp Queens Vanilla Bean Extract

Step 1

Preheat oven to 180°C (160°C fan forced). Line a 12 hole ⅓ cup capacity Wiltshire muffin tin with cupcake papers.

Step 2

Place the flour, butter, sugar, eggs, milk and vanilla essence in the bowl of an electric mixer. Starting off on a low speed and increasing to high, beat ingredients together for 2 minutes or until pale and creamy. Divide mixture between the prepared papers. Bake for 15-20 minutes or until cupcakes spring back when lightly touched. Allow to stand for 5 minutes before transferring to a wire rack to cool completely.

Step 3

To make the buttercream icing, place the butter in the bowl of an electric mixer and beat for 5 minutes or until pale and creamy. Gradually add the icing sugar, beating as you go. Add the milk and vanilla essence, beating well to combine.

Step 4

Place the icing in a piping bag fitted with a 2cm star nozzle and pipe a swirl of icing onto each of the cooled cupcakes. Decorate as desired.

* Use your favourite Wiltshire baking accessories to decorate.

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