Vanilla Cupcakes ~ Sweet and Simple Bake!

The time has come again to show case our monthly bake over at Sweet and Simple Bakes and this month Rosie presented us with this absolutely adorable recipe for Vanilla Cupcakes! It seems cupcakes are all the rage and the “new black”, they’re hip and retro and who could resist a frosting-laced cute and delicious cupcake! I had so much fun making these and anything involving luscious pastel coloured buttercream and sprinkles gets my vote. These cupcakes are an all-in-one method, making them quick and easy to make. I am looking forward to another great round-up and can’t wait to see everyone’s cupcakes! Please pop over to Sweet and Simple Bakes to view more cupcake entries.

Vanilla Cupcakes + Buttercream + Sprinkles = Love ♥

Vanilla Cupcakes

Makes 12

Ingredients

175g (6 oz) self-raising flour

1½ level tsp baking powder

175g (6 oz) butter, softened

175g (6 oz) caster (superfine) sugar

3 large eggs

2 tbsp tbsp milk

1 tsp vanilla extract

Buttercream Frosting:

150g (5oz) butter, softened

300g (11 oz) icing (confectioners) sugar, sifted

1 tbsp milk

¼ tsp vanilla extract

Edible food colouring(s) of choice, optional

Sprinkle(s) for decoration of choice

You will also require 12 holed muffin tin lined with 12 paper muffin cases

Method

Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4. Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until well mixes, trying not to over mix the mixture. Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 minutes or until the tops spring back when lightly pressed. Leave to cool in the tin for 5 minutes then turn out to completely cool on a wire rack.

To make the buttercream, beat the butter until soft. Add the icing sugar and stir until it’s just mixed in, then add the milk and vanilla and beat until light and fluffy. Divide into as many bowls as you want different colour(s) and add edible food colouring (you only require a few drops). This is purely optional should you wish to leave out the edible food colouring(s) and keep the buttercream natural. Spread the icing on thickly with a palette knife on top of each cupcake or put the icing into a piping back and make a large swirl on top of each cupcake. Decorate each cupcake with your chosen sprinkle(s).