Light and fluffy Vanilla Cupcakes Topped with Creamy and Soft Vanilla Buttercream.
I’ve been away for quite a while (apologies) it has been quite a summer one I certainly won’t forget. It all started in June when a fellow blogger accused me of stealing recipes. Something which I profusely deny but still I had to delete any similar recipes from my blog (there will be better ones soon!), then my partner and I got the news that we were expecting a baby! Something we were so excited about despite the fact the smell of cake made me sick (hence no recipes for three months!) before sadly we suffered a miscarriage at the beginning of August. One of the hardest and most difficult things I have ever had to go through but getting back into the kitchen helped.
Since I have been away for such a while and I am still getting back into the swing of things I decided to share a very basic recipe for Vanilla Cupcakes, these are DELICIOUS! If I ever need a last minute bake I always go to these they are so easy and can be made in under an hour! I use basic ingredients adding vanilla flavouring or essence to the cupcakes and buttercream to give it the best flavour. There is no need to use expensive or branded products, in all of my bakes I use supermarket brands (the cheaper the better) baking doesn’t need to be expensive. The baking cups I have used I purchased I get from Iced Jems they come in so many colours and patterns I ABSOLUTELY LOVE them and they even open up into little plates so you don’t drop any crumbs.
For the buttercream, I always use a 2:1 ratio of icing sugar: butter for me it is the PERFECT consistency, not too utterly not too sugary. I piped the buttercream onto the cupcakes using a Wilton 1M Open Star Tip I got mine here! I piped the buttercream in a swirl on top of six of the cupcakes and in an elevated rose on the other six cupcakes. For the swirl cupcakes, I pipe a circle round the outer edges of the cupcakes building up each layer on top and inwards until you reach a peak in the middle. For the elevated rose, I start piping in the middle of the cupcake working outwards making sure I keep tight making sure there are no gaps between each swirl when I reach the edges of the cupcake I pipe over the top of the outer swirl so there is an elevated swirl on the outside. I like this method because it means I have a little gap in the middle to fill with sprinkles. The sprinkles (how pretty are they?!) are Dr Oetker Unicorn Confetti and Midnight Magic Sprinkles.
This recipe makes 12 cupcakes.
175g Unsalted Butter
175g Caster Sugar
175g Self-Raising Flour
3 Large Eggs
1tsp Vanilla Essence
1tsp Baking Powder
500g Icing Sugar
250g Unsalted Butter
1tsp Vanilla Essense
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line a baking tray with 12 cupcake cases. Leave to the side.
- In a bowl cream together your butter and sugar until light and fluffy. Add in the self-raising flour, eggs, baking powder and vanilla. Mix until all combined and there is no sign of any lumps.
- Spoon the mixture into your cupcake cases and bake in the oven for 15-17 minutes. Or until golden brown and spring back when touched.
- While the cupcakes are cooling make the buttercream, mix together the icing sugar, butter and vanilla until thick and creamy; again make sure there are no lumps especially if you are piping as it won’t fit out the nozzle.
- Once your cupcakes have completely cooled pipe the icing on top and enjoy!
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