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Vanilla Cupcakes with Buttercream
01
Jan
| Prep Time | 15 minutes |
| Cooking Time | 15-20 minutes |
| Baking Pan | Muffin Pan |
| Serves | 12 |
Ingredients
- 1 ½ cups plain flour, sifted
- 125g unsalted butter, softened
- ¾ cup caster sugar
- 2 eggs, room temperature
- ½ cup milk
- 2 teaspoons Queen's Vanilla Bean Extract
Vanilla Buttercream Icing
- 125g unsalted butter, softened
- 2 cups icing sugar mixture
- 1 tablespoon milk
- 1 teaspoon Queen's Vanilla Bean Extract
Step 1
Preheat oven to 180°C (160°C fan forced). Line a 12 hole ⅓ cup capacity Muffin Pan 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.
