125 gram butter, at room temperature or microwave for 10-15 seconds to soften if chilled
2/3 cup caster sugar
2 eggs at room temperature
1 teaspoon vanilla extract
1 1/2 cup cup all pupose flour
1 teaspoon baking powder
1 teaspoon bicarbonate soda aka baking soda
1/2 cup full fat milk
Preheat oven on 180 degrees celcius or 350 degrees fahrenheit. Line a 12-hole (1/3 cup) muffin pan with paper patty cases. Sift the flour, baking powder and baking soda into a bowl and set aside.
In a bowl, using electric mixer, beat butter and caster sugar until fluffy and pale (about 7-10 mins). Add egg one at a time, beating well. Add the flour mix gradually, alternating with milk, beginning and ending with flour mix until mixing through
Spoon mixture evenly into the prepared cases about 1/2 to 2/3 full. Bake approximately 15 to 20 minutes. Checking at 15 minutes mark and test them by inserting skewer into the cupcakes. It should come out clean or slightly crumbly (not sticky) when ready. Remove the cupcakes from the oven and rest them on the pan for about 5 minutes and transfer to a cooking rack to cool completely before frosting.
Tips: It is important to leave the ingredients, particularly eggs, at room temperature to prevent the mixture from curdling.
For frosting, you may use the buttercream icing recipe, I only use half of the recipe to ice the cupcakes. There are so many different flavours that you can create with the vanilla cupcakes, by adding your favourite or seasonal fruits into the mixture itself or even fill each cupcake with your favourite jelly or jam. You can also add flavour into the buttercream icing itself according to your own preference. Furthermore, simply sprinkle chocolate rice or colourful 100’s and 1000’s and/ drizzle with your favourite topping on the top. I had lots of fun when baking my ice cream sundae cupcakes. SO, Have fun with it and happy baking!