This is a simple vanilla cupcake that you can jazz it up with vanilla, chocolate or lime buttercream or simply any toppings to your fancy.
For me, this cupcake is good enough to eat it on its own and my 3 years old son readily agrees with me hahahahah. I don't really fancy buttercream with except if it is swiss meringue buttercream as that taste a lot lighter than regular buttercream. Just the thoughts of buttercream already add kilos to my waistline! hahahaha
Vanilla Cupcakes
Makes 12 regular or 36 mini cupcakes
Ingredients
110g Unsalted butter, softened to room temperature
225g Caster Sugar (golden caster would be better)
2 Large Eggs
150g Self-Raising Flour, sifted
125g Plain Flour, sifted
120ml Non-fat milk or skimmed Milk, at room temperature
1 tsp Vanilla Extract
Method
- Preheat oven to 175°C. Line the cupcake tray with cupcake cases.
- Using the paddle attachment, cream butter & sugar until the mixture is pale & smooth.
- Add eggs, one at a time, mixing for a few minutes after each addition.
- Combine the 2 flours in a separate bowl.
- Add the Vanilla Extract to the Milk.
- Add 1/3 of the flours to the creamed mixture & beat well.
- Pour in 1/3 of the milk and beat again.
- Repeat these steps until all the flour & milk have been added.
- Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full.
- Bake for 25 mins (regular size) or 15 mins (mini size) until slightly raised, golden brown & skewer come out clean.
- Remove from the oven & leave the cupcakes in their tins for about 10 mins before placing them on wire rack to cool.
- Once they're compeletly cool, frost the cupcake with your choice of buttercream or toppings or just eat them plain! :)
