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very vanilla cupcake

Very Vanilla Cupcakes

Ingredients

For the cupcakes

  • 175 g unsalted butter
  • 175 g light brown sugar you can use regular caster sugar if you prefer
  • 3 eggs
  • 175 g self-raising flour
  • 2 tbsp milk
  • 1 tsp vanilla essence
  • seeds of one vanilla pod

For the buttercream

  • 200 g unsalted butter
  • 400 g icing sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla extract
  • seeds of one vanilla pod

Instructions

To make the cupcakes

  1. Preheat the oven to 180c/160c fan oven and line a 12 serving muffin pan with muffin/large cupcake cases.
  2. Put the butter and sugar into the bowl of your mixer and beat until smooth, add the eggs, vanilla extract and seeds and beat again until smooth and well combined.
  3. Take the bowl from the mixer and fold in the flour, if the mix is a little thick fold in the milk.
  4. Divide the mix between the cake cases and bake in the oven for 18-20 minutes or until a cocktail stick inserted in the centre comes out clean.
  5. Leave to cool.

To make the buttercream

  1. Beat your butter for a couple of minutes, slowly add the icing sugar until it's all mixed in. You might need to add the milk depending on the consistency, then add the vanilla extract and seeds. Beat for another 5 minutes, this might seem a long time but the longer you beat it the lighter and fluffier it is!

To assemble the cupcakes

  1. Put the buttercream into a piping bag with a tip of your choice and pipe a pretty swirl onto each cake.
  2. Eat and enjoy!