Val's Vanilla Cupcakes

This recipe is from Val Stones for the National Deaf Children's Society Big Cake Bake! Get involved and get baking for charity

This recipe is from Val Stones for the National Deaf Children's Society Big Cake Bake! Get involved and get baking for charity.  Makes 12-18
Ingredients

For the cakes:

  • 170g (6oz) soft margarine
  • 170g (6oz) caster sugar
  • 170g (6oz) self-raising flour
  • ½ tsp baking powder
  • 170g (6oz) free-range eggs (usually 3-4 medium eggs, but best to weigh them out of the shell)
  • 1 tbsp whole milk
  • 1 tsp vanilla extract (or another flavour if you prefer)

For the buttercream icing:

  • 150g (5oz) butter
  • 400g (14oz) icing sugar
  • 1 tbsp whole milk
  • 1 tsp vanilla extract
Method:
  1. Preheat the oven to 160ºC/Gas Mark 2½ and place paper cupcake cases in two 12-hole fairy cake tins.
  2. Weigh all the cake ingredients and put them into a bowl. Beat for two minutes.
  3. To make sure each cupcake is perfect, place each fairy cake tin on the scales and set to zero. Spoon 40g (1½oz) of the mixture into each cupcake case, zeroing your scales between each one.
  4. Bake in the oven for 18 minutes before checking that they are done. Place on a rack to cool, and while they’re cooling, you can make the buttercream icing.
  5. Weigh the buttercream icing ingredients, put them into a bowl and mix until creamy. Spread the icing onto the cupcakes with a knife, or pipe it on, before adding any other decorations according to taste.

More in Plain & Vanilla Cupcakes


More in Cupcake Recipes


Click here to sign in or register!

Click here to sign in or register!