Discover this easy vanilla cupcake recipe. A simple recipe to try at home with the children.
Ingredients (makes 12)
For the cupcakes
- 200g unsalted butter, softened
- 200g golden caster sugar
- 3 medium free-range eggs
- 2 tsp vanilla extract
- 200g self-raising flour
- 1-2 tbsp milk
For the icing
- 160g unsalted butter, softened
- 300g icing sugar
- 1 tbsp milk
- 1 tsp vanilla extract
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with paper cases. Put the butter and sugar in a large mixing bowl and beat with an electric whisk (or by hand with a wooden spoon) for 2-3 mins until pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat briefly to combine. Gently fold in the flour and just enough milk to make a smooth batter that drops easily off the spoon.
- Divide the batter between the cases, then bake for 20-25 mins or until a skewer inserted into the middle comes out clean. Transfer the cakes to a wire rack and leave to cool completely.
- Meanwhile, make the buttercream icing. Put all the ingredients in a large mixing bowl and beat with an electric whisk for 4-5 mins until pale and fluffy.
- Swirl the icing over the cooled cupcakes to serve. Store in an airtight container for up to 3 days.
This Easter Fridge Slice recipe was taken from Tesco‘s website.
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