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Pretty vanilla-bean cupcakes
Pretty vanilla-bean cupcakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Celebrate RSPCA Cupcake Day with bite-sized happiness!
Ingredients:
  • 250g butter, softened
  • 400g caster sugar
  • 1 tsp vanilla bean paste
  • 4 eggs
  • 450g plain flour
  • 8.00 gm baking powder
  • 250ml milk
  • Liquid food colouring, to decorate
  • Icing flowers, to decorate
  • Sprinkles, to decorate
  • 200g butter, softened
  • 1kg icing sugar mixture
  • 125ml milk
Instructions:
  • Preheat your oven to 180°C and prepare twenty-four 1/3-cup (80ml) muffin pans with paper cases.
  • In a mixing bowl, cream together butter, sugar, and vanilla bean paste until light and fluffy using an electric mixer. Add the eggs one at a time, mixing well after each addition. Gradually mix in the flour, baking powder, and milk in alternating batches, stirring until just combined with a wooden spoon.
  • Divide the mixture equally between the lined pans and gently level the top. Bake in the preheated oven for 15-20 minutes or until fully cooked. Once done, take out of the oven and place on a wire rack to cool completely.
  • To create the buttercream frosting, use an electric mixer to whip the butter until it turns pale. Slowly incorporate the icing sugar, making sure to mix thoroughly after each addition. Stir in the milk and vanilla extract until fully blended.
  • Divide the icing into bowls and add food coloring for a pop of color. Use a round-bladed knife or palette knife to generously ice each cake. Top with icing flowers and sprinkles to add a touch of whimsy.

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