Quick Vanilla Cupcakes

Makes 12 in only 30 mins (ish)

https://www.cutoutandkeep.net/projects/quick-vanilla-cupcakes • Posted by Hayley S

I was sitting around having a perfectly lazy Sunday, when suddenly the need for cupcakes hit me- I'm sure you know the feeling...right? So I decided to whip up a batch of quick cupcakes from what I happened to have in the house: butter, eggs, flour, milk and sugar- they took suprisingly little effort and came out really well, so I decided to post the recipe up, Enjoy!

You will need

Large Bowl
Ingredients
175 g Butter (at room temperature), cut into large pieces 175 g Self-raising Flour 175 g Caster Sugar 
 Baking Powder 
 3 Medium Eggs 1/2 tsp Vanilla Extract
For The Icing
150 g Butter (at room temperature), cut into large pieces 1⁄2 tsp Vanilla Extract 
 1-2 tbsp Milk 
 250 g Icing Sugar 
 Sprinkles
Equipment
Electric Mixer 12 Hole cupcake Tray Sieve /Sifter Cupcake Cases

Project Budget

Time

Difficulty

Description

I was sitting around having a perfectly lazy Sunday, when suddenly the need for cupcakes hit me- I'm sure you know the feeling...right? So I decided to whip up a batch of quick cupcakes from what I happened to have in the house: butter, eggs, flour, milk and sugar- they took suprisingly little effort and came out really well, so I decided to post the recipe up, Enjoy!

Instructions

1. Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.

2. Put all the cake ingredients into a large bowl and beat with an electric whisk until smooth and evenly mixed (a few minutes) Divide the mixture evenly between the paper cases.

3. Bake for 20 minutes, or until the cakes are well risen and golden in colour.

4. While the cakes are baking, make the icing. Put the butter into a large bowl and whisk untill smooth (about a minute), then sieve in a few large spoonfuls of icing sugar, incorporate into the butter using an electric mixer and repeat until all the icing sugar is mixed in. Then add the vanilla extract, a little milk and whisk until light and fluffy- at least a few minutes.

5. When cakes are done,transfer to a wire rack to cool.

6. When the cakes are fully cooled, pipe on the butter icing using a large star nozzle. Tip: I find wearing latex gloves really helpful when handling butter icing, as it tends to melt quickly as you work with it and give you slippery greasy fingers- no good for icing cakes!

7. Sprinkle with your chosen decoration and you’re done! The cakes are best eaten fresh, but will last a few days in an air tight container at room temperature.