What kid doesn’t like a vanilla cupcake? These are pretty quick to make so I often bake them and leave them plain for my boys to have for pudding, maybe with some jam. If it’s more of an occasion, I’ll make some buttercream icing and start throwing the hundreds and thousands around!
Makes 12
Ingredients:
125g butter (soft, I usually pop it on low in the microwave for a few seconds)
125g caster sugar
125g self raising flour
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla essence
a dash of milk
Method:
1: Preheat the oven to 180 degrees celsius.
2: Put 12 cupcake cases ready in a cupcake tin.
3: Cream the butter and sugar together until pale and creamy.
4: Sift in the flour and baking powder. Add the vanilla essence and mix together.
5: Add the eggs, one at a time, and mix in before adding the milk. Continue mixing until all combined.
6: Divide the mixture equally between the 12 cases and put in the oven for 12-15 minutes until golden brown.
7: Leave to cool for 10 minutes and then remove from tin and put on a cooling rack.
Variations:
Add a couple of handfuls of chocolate chips or raisins.
Swap the vanilla essence for some lemon juice and zest.
To make these gluten free just substitute in gluten free self-raising flour for the regular self-raising flour. Oh, and don’t forget to check your baking powder us gluten free!
picky pickers 