Iced Vanilla Cupcakes
Whip up a batch of delicious cupcakes featuring a light and fluffy sponge crowned with a smooth buttercream icing. These sweet treats are sure to impress and delight with their perfect balance of flavors and simple charm. Experience the joy of baking as you create these delightful cupcakes that are perfect for any occasion.
— Constant Cookbook
Ingredients
- For The Cupcakes
- 125g Softened, Unsalted Butter
- 125g Caster Sugar
- 2 Large Eggs, Beaten
- 125g Self Raising Flour , Sifted
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- For The Buttercream Icing
- 75g Softened, Unsalted Butter
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 225g Sifted Icing Sugar
- Optional Food Colouring
- Optional Decorations
Instructions
- In a large bowl, beat the softened butter and sugar together until light and fluffy. Wisk in the beaten eggs, adding a little at a time.
- If the mixture threatens to curdle add a spoonful of flour .Fold in the remaining flour.Add the vanilla extract and milk
- Put the cases on a baking tray and divide the mixture equally into the cases.Preheat the oven to 190ðc.Bake for 15-20 minutes.
- Now For The Butter-Cream Icing
- In a large bowl beat the butter until it is completely soft.Tip in the milk and vanilla extract.Add half the icing sugar and beat for several minutes.
- Add the remaining icing sugar and continue to beat until the mixture is light and fluffy.Add a good dollop of icing and spread all over it the cake with an angled palette knife.
- Add any decorations to make it even more impressive
- Finally Enjoy And Listen To All Of The Compliments
Yield
Serves 12
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