Published On: Thu, Aug 10th, 2017

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. 

Makes 12-18


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
  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.
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