Vanilla Cupcakes

Ingredients (14)

• unsalted butter113 g
• granulated sugar130 g
• eggs3
• vanilla extract1 tsp
• lemon zest1
• plain flour195 g
• baking powder1.5 tsp
• salt0.25 tsp
• milk60 ml
• icing sugar230 g
• unsalted butter113 g
• vanilla extract1 tsp
• milk or light cream2 tbsp
• food colouring

Method

1. 1

   Preheat the oven to 177°C (350°F).

2. 2

   Line a 12-hole muffin tin with paper cupcake liners.

3. 3

   Beat the butter and sugar together until light and fluffy.

4. 4

   Add the eggs one at a time, beating well after each addition.

5. 5

   Mix in the vanilla extract.

6. 6

   In a separate bowl, whisk together the plain flour, baking powder, salt and lemon zest.

7. 7

   Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined.

8. 8

   Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

9. 9

   Bake for 17–20 minutes, or until a skewer inserted into the centre comes out clean.

10. 10

    Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

11. 11

    Beat the butter until smooth and creamy.

12. 12

    Add the vanilla extract and mix well.

13. 13

    Gradually beat in the sifted icing sugar.

14. 14

    Add the milk or cream and beat for 3–4 minutes until the frosting is light and fluffy.

15. 15

    If required, add a little extra milk to soften the frosting or extra icing sugar to thicken it.

16. 16

    Tint the frosting with food colouring if desired.

17. 17

    Once the cupcakes have cooled completely, spread or pipe the buttercream onto each cupcake.

18. 18

    Decorate with sprinkles, edible pearls or fresh fruit if desired.