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Vanilla cup cakes |

Vanilla cup cakes

When you find a great sponge recipe it is something you are going to want to keep. Cup cakes are pure delight and when you top them with your favourite icing, fruit or shaved chocolate they can be as decadent as you need them to be. This is one of those recipes folks thanks to baked and delicious, so print it, bookmark it or copy and paste it, but whatever you do don’t pass it by. (makes 12 cup cakes)

What you need

The cupcakes

125g softened butter
125g caster sugar
2 large eggs beaten
125g self raising flour
2 tablespoons milk
1 teaspoon vanilla essence

The icing

75g softened butter
2 tablespoons milk
1 teaspoon vanilla essence
225g icing sugar
raspberries

The process

Pre heat your oven to 190 Celsius.

Beat together the butter and caster sugar in a large mixing bowl until the mixture light and fluffy.

Now take a whisk, add 1/2 the beaten eggs and whisk, then add the rest of the eggs and 1 tablespoon of the flour and whisk again to combine.

Now take a metal spoon, add the rest of the flour and fold it into the mixture. Add the milk and vanilla essence, give it a final few folds and then set aside while you lay out your cup cake papers onto a baking tray or muffin tin.

Spoon in equal amounts of the misture into each cup cake paper, pop into the oven for 15-20 minutes until beautifully risen and golden on top. It’s really important not to open the oven so resist the temptation.

Remove them from the oven and leave to cool on a cooling rack while you prepare the icing.

For the icing, place the butter in a bowl and beat it until it is completely soft, now add the milk, vanilla extract and 1/2 the icing sugar. Beat it for at least a few minutes and then add the balance of the icing sugar and keep beating until it is light and fluffy.

If you are going to colour your icing, add the colouring now, drop by drop while mixing until you get the right colour.

Ice each cup cake with a generous portion of the butter cream icing and top off with fresh raspberries.

These are real winners folks, try them.

Baked and delicious offer a fantastic collection of step by step fully illustrated recipes that are completely foolproof so go on over to baked and delicious and check out what they have on offer. They have an introductory offer that gives you the binder and free gifts which includes a kitchen scale, check out the subscription offer.


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19 Responses to “Vanilla cup cakes”

  1. Keta Pretorius says:

    Hi Graham, I have to send another good review. These babies were delicious with butter cream but I used a finer nozzle to ice them with. However, for those that don’t like the sweetness of butter cream frosting can try piping whipped cream over them and sprinkle grated chocolate or crumbled chocolate flaky over them. DELICIOUS! Thanks again, Graham.

  2. mel says:

    Hi Graham

    How do I make grey icing?

    • Graham says:

      Hi me, sorry for the late reply been in CT a few days. You will need black food colouring and use 1 drop at a time until you get the right grey. Cheers for now. G

  3. Razena says:

    I broke open one hot from the oven… tastes delicious. Thank you for sharing 🙂

    • Graham says:

      Hi Razena, Yummy… did you manage to resist temptation and ice them? Have a lekker week 🙂 G

      • Razena says:

        I don’t really like buttercream icing very much and had a craving for caramel and cream. I used a melon baller to scoop out a hole in the centre and filled it with caramel then piped cream on top. It was delicious and my staff said I can take the next day off and bake some more 🙂

        Thank you again.

  4. Razena says:

    I have a batch in the oven and if they taste as good as they smell I see myself eating a few without any icing 🙂

  5. Lana Lynn says:

    Thank you for this! I have been wishing for cupcakes for a while now, and these look so yummy for my tummy 🙂 I can not wait to try them!

    • Graham says:

      Hi Lana Lynn, go for it, a cupcake is like a good hug when you really need one. Delicious days G

      • Lana Lynn says:

        I made these this Sunday and wow! were they a hit.
        They were eaten up chop-chop, and I put smarties and astros on instead of the raspberries (might be too sweet for some but we loved them). Great, great recipe.

  6. rasheeda says:

    i subscribe to baked and delicious here in the uk. love their recipes, tried a few and had great results. like the silicone bakeware too.

    • Graham says:

      Hi again, baked and delicious do have some fantastic recipes and I use silicone bakeware frequently these days. I am an old school cook and I must confess it took me some time to get used to the idea of putting silicone in the oven, still don’t get how it browns things so beautifully! Happy days G

  7. Renz says:

    Hi G

    This looks great!!! Can’t wait to try it!!!!

  8. koo says:

    hi please can u give me some flopproof gluten free recipes for muffins.

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