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Very Vanilla Cupcake Recipe
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Cook Time:
25
minutes
Author:
Sarah Sibley
Ingredients
175
g
Soft Butter
Stork
175
g
Caster Sugar
10
ml
Vanilla Extract
3
x Medium Eggs
175
g
Self-Raising Flour
500
g
Fondant Icing Sugar
250
g
Unsalted Butter
softened
Instructions
Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Line a muffin tin with 12 large muffin sized cupcake cases.
Cream together the butter and sugar until pale and creamy.
Slowly add the beaten eggs.
Add 5ml of the vanilla and mix well.
Finally add the flour and mix thoroughly until smooth.
Carefully spoon the batter into the cases.
Bake for around 25 minutes or until the sponge springs back when pressed lightly.
Remove from the tin and leave to cool on a wire rack.
Mix together the icing sugar and the remaining 5ml of vanilla.
Then add the softened butter and mix together until creamy and lump free.
Once the cakes are cool pipe a swirl of frosting onto each cake.
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@itssarahsibley
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