These delightful cupcakes are a nostalgic treat, combining the simplicity of vanilla with the fun of colourful sprinkles. Perfect for birthdays, celebrations, or just a sweet indulgence.
Ingredients:
Yields 12 cupcakes
For the Cupcakes:
- 125g self-raising flour
- 125g caster sugar
- 1/4 teaspoon bicarbonate of soda
- 125g very soft, unsalted butter
- 2 large eggs
- 1 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
For the Buttercream Icing:
- 200g very, very soft butter
- 450g sifted icing sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Method:
For the Cupcakes:
- Preheat your oven to 170°C (fan 150°C) and line a 12-hole muffin tray with cupcake cases.
- Sift the self-raising flour, caster sugar, and bicarbonate of soda into a mixing bowl.
- Add the very soft butter to the dry ingredients.
- Crack in the two large eggs.
- Using an electric mixer, start on a low speed until the mixture is just combined, then increase to medium-high speed for 1 minute.
- Add the milk and vanilla extract, mixing on low speed until combined, then increase to medium-high speed for an additional 30 seconds.
- Scrape down the sides of the bowl with a spatula and give a final mix to ensure all ingredients are well incorporated.
- Spoon the batter evenly into the cupcake cases.
- Bake for 22 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cupcakes to cool in the tray for 5-10 minutes, then transfer to a wire rack to cool completely.
For the Buttercream Icing:
- Beat the very soft butter in a mixer on medium speed for 2-3 minutes until pale and fluffy.
- Gradually add half of the sifted icing sugar, starting on low speed, then increasing to medium speed for 2-3 minutes.
- Add the remaining icing sugar in the same manner, beating for an additional 2-3 minutes.
- Add the milk and vanilla extract, mixing on low speed until combined, then increase to high speed for 1-2 minutes until light and fluffy.
- Dollop a small teaspoon of icing onto the center of each cooled cupcake.
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