Vanilla Cupcakes (makes 18)
- 1 1/8 cups self-raising flour
- 1 cup plain (all-purpose) flour
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs, at room temperature
- 3/4 cup milk
- 1 teaspoon vanilla bean paste (or vanilla extract)
Preheat oven to 180 deg C (350 degrees F).
Line muffin tins with cupcake liners.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
125 g butter (1 stick), softened
3 cups icing (confectioners sugar)
2 - 4 tablespoons milk
1 teaspoon vanilla
pink food colouring
Place the butter in a large mixing bowl and on medium speed of an electric mixer beat until smooth. Add the sugar, 2 tablespoons of milk, and vanilla. Beat until smooth and creamy, about 5-7 minutes. Gradually add the remaining milk or until the icing is thick enough to be of good spreading consistency. Add a few drops of food coloring and mix thoroughly.
Place icing in piping bag with 2D Tip. Pipe swirls onto cupcakes and add sprinkles as desired.
Thanks Sarah for the fabulous cupcakes!