These perfect vanilla cupcakes are super easy to make, no fuss and a brilliant base to add you own twist to and personalise them. I either enjoy using my own recipe ‘Lemon Curd Butter Icing’ to give it a hint of flavour and then I usually make them look like a butterfly or I use a simple butter icing. This weeks baking recipe is the easiest Vanilla Cupcake recipe I have found by the amazing Mary Berry, and I have used this recipe numerous times and all who have tried enjoyed them.
For me, the most perfect recipes are the ones that require no fuss and that I can throw all in a bowl at once and they turn into the most delicious sweet treats. This recipe is so adaptable and you can easily change this recipe by halving it doubling it or even adding your own personal touch and including chocolate chips or small fruit (usually fruit mix).
This recipe makes about 12 cupcakes, depending on size of cupcakes you do.
- 175g Butter (room temperature – cut into pieces)
- 175g Self-Raising Flour
- 175g Caster Sugar
- ½ Tablespoon of Baking Powder
- ½ Tablespoon of Vanilla Extract
- Muffin/Cupcake Tray
- Cupcake Liners
- 1 Big Bowl
- 2 Tablespoons
- Wooden Spoon
- Hand Mixer (Optional)
- Cooling Wire Rack
- Preheat oven to 180 Degrees Celsius (gas mark 4) and place the cupcake liners into the muffin/cupcake tray.
- Put all the ingredients into the bowl and stir with a wooden spoon (or use a hand mixer) until smooth with no lumps.
- Pour or spoon mixture (I usually use 2 tablespoons spoons to do this)
- Bake for 20-25 minutes until well risen and golden (firm) on top. Check they are cooked through by running a skewer or knife in the middle and if it is clean they are cooked.
- When cooked, place onto a wire rack to fully cool before decorated (as icing will melt if still warm).
If you want to see my own recipe for the Lemon Curd Butter Icing, please be sure to come back next month to get the recipe.