Bread and Better

Bread and Better

Monday, 8 February 2016

Simple Vanilla Cupcakes

These are my go to cupcakes if I need to bake something for a birthday or a gathering. Because they are made from a batter, they stay quite moist for a good couple of days, which means you can make them in advance (just store in an air-tight container). I usually decorate them (very messily) with coloured butter cream, but you could try simple water icing, or a rich chocolate ganache for something a bit different.




Makes 12-16.

For the cupcakes:
80g butter, softened
220g caster sugar
240g self-raising flour
250ml semi-skimmed milk
2 medium eggs
1/2 teaspoon vanilla paste


Pre-heat the oven to 160 degrees c and line 1-2 12 hole muffin tins (with any cupcake cases of your choice)
Beat the butter, sugar and flour in a standalone mixture, using the paddle attachment (or use a hand-held one) until the mixture looks like corse breadcrumbs.
Add in the eggs and then the milk and vanilla.
Mix until it forms a smooth batter.
Place the batter into a jug and pour into the cupcake cases, filling them about 2/3 full.
Bake the cupcakes for around 20 minutes, or until they are springy to touch and are a nice golden
colour on top.
Cool on a wire rack before icing and serving. 

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