Friday, 16 December 2011

Vanilla Cupcakes with Sprinkles Recipe

Inspired by cupcakes and the Bake Boutique Cake-inspired candles I am posting a series of recipes to bake at home - this week's recipe is Vanilla Cupcakes - an American classic. You can of course use the basic cake recipe and decorate the cakes with whatever you fancy, it doesn't just have to be sprinkles! Let me know if you give this recipe a go and tweet me @perfectpolished a picture! If you fancy baking a Christmas Cake with a twist then see last week's recipe for Red Velvet Cake.

Cupcake ingredients
  • 110g (4oz) butter at room temperature
  • 110g (4oz) golden caster sugar
  • 2 free-range eggs
  • 1 tsp good quality vanilla extract
  • 110g (4oz) self-raising flour
  • 1-2 tbsp whole milk
Buttercream topping:
  • 140g (5oz) butter at room temperature
  • 280g (10oz) sifted icing sugar
  • 2 tbsp whole milk
  • 1tsp good quality vanilla extract
Method

  1. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4.
  2. Cream the butter and sugar together, using a handheld electric whisk or free standing electric mixer. Mix until pale and fluffy.
  3. Add the eggs one by one, beating well after each addition, then add the vanilla extract.
  4. Gradually add the flour then the milk beating well.
  5. Line a muffin tray with 12 cupcake cases and fill with about two-thirds of the mixture. Place in the preheated oven and bake for 18 to 20 minutes or until lightly golden on top. To test if they are cooked, insert a knife and it should come out clean. Remove from the tin and leave to cool on a wire rack.
  6. Whilst your cupcakes are cooling make the buttercream icing. If desired, add a few drops of food colouring.
  7. Once cooled ice the cupcakes using your buttercream frosting and decorate using hundreds & thousands or other sprinkles from your local supermarket or baking shop.
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