Simple Vanilla Cupcakes
Ingredients:
- 175g self-raising flour
- 175g caster sugar
- 175g unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 3 tbsp milk
- 1/2 tsp baking powder
For the icing:
- 150g unsalted butter, softened
- 300g icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 180°C (160°C for fan ovens) or Gas Mark 4. Line a 12-hole muffin tin with paper cupcake cases.
- In a large mixing bowl, cream together the softened butter and caster sugar until it becomes light and fluffy.
- One at a time, beat in the eggs, ensuring each egg is fully incorporated before adding the next. If the mixture begins to curdle, add a tablespoon of the flour.
- Stir in the vanilla extract.
- Sift in the self-raising flour and baking powder. Add the milk, then gently fold the mixture together until it’s well combined and smooth.
- Spoon the mixture evenly into the paper cases, filling each one about two-thirds full.
- Bake in the preheated oven for about 20 minutes, or until the cupcakes are golden brown and a skewer inserted into the middle comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the icing. In a mixing bowl, beat the softened butter until it’s creamy. Gradually sift in the icing sugar, beating well after each addition. Add the milk and vanilla extract, and continue to beat until the icing is light and fluffy.
- Once the cupcakes are completely cool, spread the icing over the top of each one using a palette knife or pipe it on using a piping bag for a more decorative look.
- If desired, you can add sprinkles, edible glitter, or other decorations on top of the icing.
Enjoy your simple yet delicious homemade vanilla cupcakes!
Remember, this is a basic recipe, and you can easily modify it. Try adding cocoa powder for chocolate cupcakes, or fold in some blueberries for a fruity twist. The possibilities are endless!