Super Simple Vanilla Cupcakes
185g (1¼ cups) self-raising flour
165g (¾ cup) caster sugar
125g butter, softened
80ml (⅓ cup) milk
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
200g butter, softened
1½ teaspoons natural vanilla extract or essence
370g (3 cups) icing sugar, sifted
Edible decorations of your choice (optional)
These cupcakes are dead simple. You just throw all the ingredients (just 6 of them) in a bowl and beat, beat, beat - trust me, it is as easy as it sounds! Then customise them with your choice of decorations.
Recipe from Anneka Manning of BakeClub.
Preheat the oven to 180°C. Line twelve 80ml (1/3cup) muffin tray holes with paper cases.
Place the flour, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the paper cases, dividing evenly.
Bake for 20-25 minutes or until the cupcakes are golden and cooked when tested with a skewer. Cool for 5 minutes in the tin, then transfer to a rack to cool completely (this will take about 30 minutes).
To make the vanilla buttercream, use an electric mixer to beat the butter and vanilla in a medium bowl until pale and creamy. Gradually beat in the icing sugar, about 1 cup at a time, until well combined. Use a flat-bladed or palette knife to test if the icing is a spreadable consistency. If it is too thick, beat in 1 teaspoon of extra milk at a time until it reaches the desired consistency.
Use a piping bag fitted with your choice of nozzle and decorate the cupcakes as desired. Sprinkle with decorations if desired.