Imported from the web

Classic Vanilla Cupcakes

Name: Classic Vanilla Cupcakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings
Cuisine: British
Ingredients: 300 g Self-raising flour (Sifted); 161.25 g Caster sugar; 193.13 g Milk; 125 g Butter (Melted and cooled); 2 Eggs (Beaten); 4.4 g Vanilla essence; Sprinkles (To decorate); 225 g Pure icing sugar; Pink food colouring (Optional); Water (1–10 g as needed for icing)

Imported by Sarah-Jane Piltz on SeeMeCook

Tender vanilla cupcakes with a simple, sweet glace icing, finished with sprinkles. A straightforward melt-and-mix cake that works well for afternoon tea or celebrations.

12 servings25 minBritish

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Ingredients

300 g Self-raising flour (Sifted)
161.25 g Caster sugar
193.13 g Milk
125 g Butter (Melted and cooled)
2 Eggs (Beaten)
4.4 g Vanilla essence
Sprinkles (To decorate)
225 g Pure icing sugar
Pink food colouring (Optional)
Water (1–10 g as needed for icing)

Steps

1
Preheat the oven to 200°C (180°C fan-forced). Grease a 12-hole muffin pan with ⅓-cup-capacity holes, or line the holes with paper cases.
2
Combine the sifted self-raising flour and caster sugar in a bowl. Make a well in the centre.
3
Add the milk, melted and cooled butter, beaten eggs and vanilla essence to the flour mixture. Stir gently with a large metal spoon until just combined; avoid overmixing.
4
Spoon the batter into the prepared muffin pan. Bake for 12–15 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.
5
Leave the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and let them cool completely before icing.
6
To make the icing, sift the icing sugar into a bowl. Add the optional pink food colouring and water, then stir until smooth and well combined.
7
Spoon the icing over the cooled cupcakes and decorate with sprinkles.

Notes

Recipe notes advise using room-temperature ingredients, measuring carefully, and filling cases evenly to about two-thirds full. The icing can be spooned on or cupcakes can be dipped and twisted; it sets quickly. Store in a single layer in an airtight container for 2–3 days at room temperature in mild weather, or refrigerate in hot weather. For freezing, freeze cupcakes until nearly solid, then store in a single layer in a sealed freezer bag; thaw in the refrigerator overnight and bring toward room temperature before icing. The structured ingredient data lists water as “1-10.00 gm,” an ambiguous range; use only enough to make the icing smooth.