Quick Vanilla Cupcakes
Makes 12 in only 30 mins (ish)
Posted by Hayley S
About
I was sitting around having a perfectly lazy Sunday, when suddenly the need for cupcakes hit me- I'm sure you know the feeling...right?
So I decided to whip up a batch of quick cupcakes from what I happened to have in the house: butter, eggs, flour, milk and sugar- they took suprisingly little effort and came out really well, so I decided to post the recipe up, Enjoy!
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You Will Need (19 things)
- Large Bowl
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Ingredients
- 175 g Butter (at room temperature), cut into large pieces
- 175 g Self-raising Flour
- 175 g Caster Sugar
- Baking Powder
- 3 Medium Eggs
- 1/2 tsp Vanilla Extract
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For The Icing
- 150 g Butter (at room temperature), cut into large pieces
- 1⁄2 tsp Vanilla Extract
- 1-2 tbsp Milk
- 250 g Icing Sugar
- Sprinkles
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Equipment
- Electric Mixer
- 12 Hole cupcake Tray
- Sieve /Sifter
- Cupcake Cases
Steps (7 steps, 30 minutes)
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1
Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
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2
Put all the cake ingredients into a large bowl and beat with an electric whisk until smooth and evenly mixed (a few minutes) Divide the mixture evenly between the paper cases.
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3
Bake for 20 minutes, or until the cakes are well risen and golden in colour.
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4
While the cakes are baking, make the icing. Put the butter into a large bowl and whisk untill smooth (about a minute), then sieve in a few large spoonfuls of icing sugar, incorporate into the butter using an electric mixer and repeat until all the icing sugar is mixed in. Then add the vanilla extract, a little milk and whisk until light and fluffy- at least a few minutes.
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5
When cakes are done,transfer to a wire rack to cool.
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6
When the cakes are fully cooled, pipe on the butter icing using a large star nozzle.
Tip: I find wearing latex gloves really helpful when handling butter icing, as it tends to melt quickly as you work with it and give you slippery greasy fingers- no good for icing cakes!
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7
Sprinkle with your chosen decoration and you’re done! The cakes are best eaten fresh, but will last a few days in an air tight container at room temperature.