Vanilla cupcakes

Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine – great as a teatime treat


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IngredientsFor the cupcake mixture120g butter, softened Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an… 120g caster sugar1 egg Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a… 1 tsp vanilla extract120g self-raising flourFor the buttercream icing140g butter, softened Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an… 275g icing sugar1-2 tbsp milk Milk mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow… A few drops of food colouring (optional) MethodHeat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy! Recipe from bbcgoodfood.com, May 2018 MethodHeat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy! Recipe from bbcgoodfood.com, May 2018


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