Lily blogs: Easy Vanilla Cupcakes with Buttercream

I thought I'd do some easy baking last weekend and so these cupcakes were perfect. They have 5 ingredients and are super simple to make. This recipe makes 12 small cupcakes or 6 larger cupcakes. Personally, decided to do larger cupcakes which take slightly longer to bake. Here's the recipe you'll need to give them a try!

Vanilla Cupcakes

For the cupcakes, you will need:

90g Self-Raising Flour

90g Softened Butter

90g Caster Sugar

1 tsp Vanilla Extract

2 Eggs

1. Preheat the oven to 170 C
2. Put both the butter and sugar into a large mixing bowl and mix with a wooden spoon until there are no lumps of butter visible.
3. Add in the eggs one at a time mixing in between.
4. Pour in the vanilla extract and stir.
5. Sieve in the flour and incorporate well until smooth and pale in colour.
6. Spoon the mixture evenly into the cupcake cases and bake for 15 minutes or until bouncy and golden brown. (larger cupcakes will need 20 minutes)
7. Once baked, remove from the oven and place them onto a wire rack and allow them to cool.

When baking, it is easier to get the
ingredients all prepared before you
begin.

The cake batter should look smooth
and of a uniform colour, this ensures
that everything is well incorporated

I use an ice cream scoop when putting
the batter into the cases as it makes the
quantity going into each case even

Place into the centre of a pre-heated oven
and avoid opening until it is ready to
remove them, this will stop them from
sinking

Vanilla Buttercream

For the buttercream, you will need:

100g Softened Butter

200g Icing Sugar

1 tbsp Milk

1 tsp Vanilla Extract

1 tsp Food Colouring (if desired)

1. In a mixing bowl add the butter and half of the icing sugar. Combine with an electric mixer. If you don't have a freestanding mixer with a lid, I recommend that you cover the bowl with a cloth at first to avoid your entire kitchen being covered in Icing Sugar.

2. Gradually add in the other half of icing sugar and whisk until completely smooth.

3. If the buttercream is too thick at this point add the milk to make it slightly thinner.

4. Add in the vanilla extract and stir well.

5. Once the cupcakes are chilled add a spoonful of icing to the top of the cupcake and smooth it round with a palette knife or the back of a butter knife. Repeat on all cupcakes.