CUPCAKE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser
Provided by Sophie Godwin – Cookery writer
Categories Dessert
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
- Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
- Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
- Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
- Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
- If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 350 calories, FatContent 19 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.6 milligram of sodium
VANILLA CUPCAKES RECIPE - BBC GOOD FOOD
Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine – great as a teatime treat
Provided by Member recipe by alyma
Categories Afternoon tea, Dessert, Treat
Prep Time 40 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
- Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
- For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!
Nutrition Facts : Calories 287 calories, FatContent 16 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.44 milligram of sodium
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