Saturday, 13 July 2013

EmBakes- Vanilla Cupcakes

Hello Everybody,
This has got to be my most used recipe ever, and it never gets old. I have always been a little bit obsessed with cupcakes and especially the classic vanilla flavour, but I must admit that the buttercream is always the best bit.

Vanilla Cupcakes


for the cupcakes
125g unsalted butter, softened
125g caster sugar
2 large eggs, beaten
125g self-raising flour, sifted
1 tsp vanilla extract
for the buttercream icing
75g unsalted butter, softened
2 tbsp whole milk
1 tsp vanilla extract
(I sometimes double the amount of buttercream I make, and also if it is hot I do not add any milk.)


  1. In a large bowl beat the softened butter and sugar together until they are light and fluffy.
  2. Whisk in the beaten eggs, a little at a time, adding a spoonful of the measured flour to prevent the mixture curdling.
  3. Use a metal spoon to gently fold in the remaining flour and add the milk and vanilla extract.
  4. Stand the cupcake cases in a bun tin or a large baking tray and divide the mixture equally between them. Bake in oven preheated to 190'C/375'F/gas 5 until well risen and golden. This will take between 15 and 20 minutes. Remove and cool on a wire tray.
  5. In a large bowl beat the butter until completely soft. Tip in the milk and vanilla extract, add half the sifted icing sugar and beat for several minutes. Add the remaining sugar and continue to beat until the mixture is light and fluffy.
  6. Put all of the icing into the piping bag and pipe swirls, working from the outside in, with a star tip on top of the cupcakes.
  7. Finally, the cupcakes are ready to be eaten.
EmilyBelleBlogs x