Guaranteed to put a smile on everyone's face!
The classic vanilla cupcake, a favourite at kids birthday parties, kids love them, adults love them, everyone loves them!
A light fluffy cake, topped with a sweet vanilla buttercream and, of course, with sprinkles!
If you make this as a single cake instead of cupcakes you'll get about 1 * 10"cake, or a square standard size tray-bake.
170g Stork baking spread of softened Unsalted butter
170g Caster Sugar
1.5 Teaspoon vanilla essence or vanilla paste
190 raising flour
1 Teaspoons baking powder
2 Tablespoons Whole or Semi-skimmed milk
3oz Softened unsalted butter or stork baking spread
9oz Icing sugar
1 Tablespoon milk
1 Teaspoon vanilla essence or vanilla paste
Oven at 170*C 1 cupcake tray filled with cases
1 - Cream together the butter and sugar until its goes light and fluffy, and then add the vanilla essence/paste and mix well.
2 - Add in the eggs one at a time, mixing well after each addition, then add the milk.
3 - Sift in the flour and baking powder and fold it all together.
4 - Put heaped dessert spoons worth in each cupcake case - making sure not to overfill, they shouldn't be more than half full.
5 - Bake for approx 20 minutes or until bouncy to the touch and cooked through.
Leave to cool on a cooling rack.
6 - For the icing, using an electric mixer whip the butter along with the vanilla essence, and milk.
7 - Add the icing sugar and keep mixing til you have a fluffy pipe-able icing - if its too firm or powdery just add milk a half teaspoon at a time.
8 - Pipe onto your cool cupcakes (or just dollop on and smooth with the back of a spoon if you don't feel confident piping) and sprinkle with whatever you fancy.
This recipe is fab as 1 standard cake with the buttercream topped and sprinkles, lovely to cut as a birthday cake, or a nice bake to share with a friend and a cup of tea.