Decorate these easy Vanilla Cupcakes with buttercream icing and raspberry or strawberry sauce. They are easy to make and divine to eat, great with afternoon tea.
Prep time: 40 minutes
Cook time: 20 minutes @180º Fan - 200ºC - 400F - Gas Mark 6
Medium Recipe
Makes 12
Ingredients:
120g caster sugar;
120g sieved self-raising flour;
1tsp sieved baking powder
1tbsp vanilla extract;
1 egg;
120g softened unsalted butter;
3+tbsp milk
For the Butter Icing:
200g sieved icing sugar;
2tsp vanilla extract;
1tbsp milk;
100g softened unsalted butter
Raspberry/Strawberry Sauce
Recipe:
1. Heat the oven to 180º Fan - 200ºC - 400F - Gas Mark 6 and line a cupcake tray with 12 cases.
2. Mix together 120g caster sugar; 120g sieved self-raising flour; 1tsp sieved baking powder. Then blend in 1tbsp vanilla extract; 1 egg; 120g softened unsalted butter; and 3 or more tbsp of milk until the mixture is dropping consistently.
3. Pour the mixture evenly between the 12 cupcake cases and place in the oven at 180º Fan - 200ºC - 400F - Gas Mark 6 for 20 minutes or until a skewer comes out clean.
4. Leave on the side to cool.
For the Butter Icing:
1. Cream together 200g sieved icing sugar; 2tsp vanilla extract; 1tbsp milk; 100g softened unsalted butter until smooth and thick.
2. With each cupcake, cup a whole about 1.5cm deep and squirt raspberry/strawberry sauce into each cupcake.
3. Then using a piping bag, pipe the icing onto the cupcakes in an even pattern.
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