Denise’s Delights Vanilla Cupcakes
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Category: Baking; Cakes; Desserts; Dish Type; Meals and Courses; moderate; Picnics; Savoury Pies, Pastries & Tarts; Sweet Pies, Pastries and Tarts; Teatime; Vegetarian
Description
A simple yet deliciously vanilla cupcake.
Ingredients
For the Vanilla Cupcakes
250 g butter (or Stork baking margarine)
1 ½ C (375 ml) castor sugar
4 extra large or jumbo eggs
1 tsp (5 ml) vanilla essence
2 ½ C (625 ml) cake flour
4 tsp (20 ml) baking powder
½ C (125 ml) milk
½ C (125 ml) water
For the Buttercream Icing
250 g soft butter/Stork baking margarine
4 ½ cups sifted icing sugar
3 Tbsp (45 ml) boiling water (or liquid of choice: milk, coffee, orange juice)
Instructions
To Make the Vanilla Cupcakes
Preheat oven to 180 ºC. Line 3 muffin tins with paper baking cups.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
Beat very well to get rid of the curdled effect (after each egg) and to get a creamy and light texture.
Beat in the vanilla. Sift together the flour and baking powder. Combine the milk and water. Alternately add some flour and liquid to the batter, starting and ending with the flour. Mix to make a smooth batter. Divide the batter between the muffin tins.
Bake for 18 to 20 minutes. Cool completely before icing.
To Make the Buttercream Icing
Cream together the butter and half of the icing sugar. Gradually add the remaining sugar with a splash of liquid at a time. Beat until smooth and well combined.
