Classic Vanilla Cupcakes

CLASSIC Vanilla Cupcakes – simplicity at its best ❤ With lots of exciting and new flavoured cupcakes out in the baking universe the humble vanilla cupcake could be classed as vintage – and who doesn’t love vintage?!

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I think vanilla cupcakes were one of the first things I learnt to bake, although I hadn’t managed to figure out how to use a piping bag until many Youtube demonstrations later… I really think youtube is a great resource for learning techniques inexpensively, and it certainly helped me out!

Looking back to when I started baking I have learnt so much and my love and passion for baking has only grown – so this post is dedicated to everyone who might be new to baking – it’s awesome and these cupcakes are a perfect place to start your baking journey!

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Now to the cupcakes… 😉 They are exactly what you’d expect from a cupcake – soft, spongy, moist and oh so good! Topped with creamy buttercream you’ll fall in love with these vanilla cupcakes all over again with each bite you take. If you ever need a quick and easy crowd pleaser then this recipe for vanilla cupcakes will not disappoint – I promise! Decorating the cupcakes is where you can put your own unique sparkle on them as well – and let’s not forget that decorating is super fun!

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Ingredients

200g unsalted butter

200g caster sugar

3 medium eggs

2 tbsp milk

1tsp vanilla extract

1tsp baking powder

200g self raising flour

Icing –

150g butter

300g icing sugar

1tsp vanilla extract

2 tbsp milk

Decorations –

Assorted sprinkles OR

White and purple fondant

Recipe

Preheat the oven to 180C and line cupcake tray with cases.

1 – Cream the butter and sugar together until pale and fluffy.

2 – Add in the eggs, milk, vanilla, baking powder and 3tbsp of the flour. Mix until combined well.

3 – Fold in remaining flour until a smooth batter forms, don’t over mix, just until all the ingredients have combined.

4 – Fill the cases 3/4 full with the cake mix and bake for 12 – 15 minutes or until golden brown and when a skewer is inserted it comes out clean.

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5 – For the icing whip the butter for a couple of minutes until it looks slightly paler, add in the vanilla, milk and icing sugar. Whip until smooth and creamy.

6 – To make the fondant flowers, use a flower plunger and cut out flowers in the white fondant. Cut out tiny balls of the purple fondant and then using a dab of water stick the ball of purple into the centre of the cut out flowers. Let the flowers harden whilst the cupcakes are cooling.

7 – Fill a piping bag with the icing and using a star nozzle pipe the buttercream onto the cupcakes. Decorate with your pre made flowers or alternatively you can use any decorations you have – get creative!

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Happy Baking ❤

Becky x

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