Vanilla Cupcakes with Buttercream

RatingDifficultyBeginner

Prep Time15 minsCook Time15 minsTotal Time30 mins

For the Cupcakes:
 1 ½ cups Plain flour, sifted
 125 g Unsalted butter, softened
 ¾ cup Caster sugar
 2 Eggs, room temperature
 ½ cup Milk
 2 tsp Queen's Vanilla Bean Extract
For the Icing:
 125 g Unsalted butter, softened
 2 cups Icing sugar mixture
 1 tbsp Milk
 1 tsp Queen's Vanilla Bean Extract

1

Preheat oven to 180°C (160°C fan forced). Line a 12 hole ⅓ cup capacity Wiltshire muffin tin with cupcake papers.

2

Place the flour, butter, sugar, eggs, milk and vanilla essence in the bowl of an electric mixer. Starting off on a low speed and increasing to high, beat ingredients together for 2 minutes or until pale and creamy. Divide mixture between the prepared papers. Bake for 15-20 minutes or until cupcakes spring back when lightly touched. Allow to stand for 5 minutes before transferring to a wire rack to cool completely.

3

To make the buttercream icing, place the butter in the bowl of an electric mixer and beat for 5 minutes or until pale and creamy. Gradually add the icing sugar, beating as you go. Add the milk and vanilla essence beating well to combine.

4

Place the icing in a piping bag fitted with a 2cm star nozzle and pipe a swirl of icing onto each of the cooled cupcakes. Decorate as desired.

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Ingredients

For the Cupcakes:
 1 ½ cups Plain flour, sifted
 125 g Unsalted butter, softened
 ¾ cup Caster sugar
 2 Eggs, room temperature
 ½ cup Milk
 2 tsp Queen's Vanilla Bean Extract
For the Icing:
 125 g Unsalted butter, softened
 2 cups Icing sugar mixture
 1 tbsp Milk
 1 tsp Queen's Vanilla Bean Extract

Directions

1

Preheat oven to 180°C (160°C fan forced). Line a 12 hole ⅓ cup capacity Wiltshire muffin tin with cupcake papers.

2

Place the flour, butter, sugar, eggs, milk and vanilla essence in the bowl of an electric mixer. Starting off on a low speed and increasing to high, beat ingredients together for 2 minutes or until pale and creamy. Divide mixture between the prepared papers. Bake for 15-20 minutes or until cupcakes spring back when lightly touched. Allow to stand for 5 minutes before transferring to a wire rack to cool completely.

3

To make the buttercream icing, place the butter in the bowl of an electric mixer and beat for 5 minutes or until pale and creamy. Gradually add the icing sugar, beating as you go. Add the milk and vanilla essence beating well to combine.

4

Place the icing in a piping bag fitted with a 2cm star nozzle and pipe a swirl of icing onto each of the cooled cupcakes. Decorate as desired.

Vanilla Cupcakes with Buttercream

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