Vanilla Cupcake & Buttercream Recipe

Vanilla Cupcake Recipe

Makes about 18 vanilla cupcakes

• 200g unsalted butter
• 240g self-raising flour
• 4tbsp corn flour
• 220g caster sugar
• 2 tsp baking powder
• 5 eggs
• 2 tsp vanilla extract

Instructions

1. Preheat the oven to 150 degrees (fan) or 160 (oven).
2. Cream the butter and sugar with the paddle attachment of your mixer until pale in colour, and add the rest of the ingredients. Mix until light and fluffy.
3. Fill the cupcake liners about half way up to get an even flat shape.
4. Bake for 15min and leave to cool.

Make sure to avoid placing your cupcakes on a flat surface as it will cause condensation, leading to soggy and nasty cupcakes. We used the Bakers Secret Small Non-Stick Cooling Rack to cool our vanilla cupcakes in under an hour. Now that you've completed your cupcakes, it's time to prepare a silky buttercream topping for your lovely baked goods!

Buttercream Recipe

• 250g butter
• 500g icing sugar
• 1tsp vanilla extract

Instructions

1. Using the paddle attachment, whip the butter until light in colour (about a minute).
2. Once done, using the whisk attachment, gradually add the icing sugar and vanilla extract to the mixer.

Note: You may need to add a few tablespoons of milk to loosen the buttercream consistency. You can easily pipe the buttercream in a fanciful manner with a piping bag and nozzle for accuracy, or simply lather a dollop on the cupcake and spread it in a rustic fashion with an icing spatula. Once you've completed your beautiful set of vanilla cupcakes with buttercream frosting, beautifully serve it in a tiered cake stand for your upcoming afternoon tea soiree! Click here to shop our range of stand mixers for an enhanced baking experience!