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Vanilla cupcakes
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Total Time:
30 minutes
Try this foolproof cupcake recipe for a quick and delicious treat. Customize the buttercream with citrus or food coloring for added flair.
Ingredients:
  • 225 g unsalted butter (at room temperature)
  • 225 g golden caster sugar
  • 4 large free-range eggs
  • 1 vanilla pod
  • 225 g self-raising flour
  • 1 teaspoon baking powder

  • 250 g unsalted butter (at room temperature
  • 400 g icing sugar
  • 1 splash of milk optional
Instructions:
  • Preheat oven to 170ºC/325ºF/gas 3 and line two 12-hole cupcake trays with paper cases. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add half the vanilla seeds to the mixture. Sift in flour and baking powder, then pulse or gently fold until combined. Divide mixture evenly between paper cases using two teaspoons. Bake for 15 minutes until golden and cooked through. Let cool on a wire rack. For buttercream, beat butter until light, then mix in remaining vanilla seeds. Gradually add sifted icing sugar until smooth, adding milk if needed. Pipe or spread buttercream over cooled cupcakes and enjoy.

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