Super Simple Vanilla Cupcakes

Super Simple Vanilla Cupcakes
  • Serves
  • Prep time
    15 minutes (+ 35 minutes cooling)
  • Bake time
    20-25 minutes
Published June 5, 2014


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)
Milk (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.