Vanilla Cupcakes
Prep time
Cook time
Total time
Makes 16 muffin sized cupcakes Keeps for 2 to 3 days and can be frozen
Recipe type: Baking
Serves: 16
  • 200g flour
  • 100g butter
  • 175g castor sugar
  • 2 eggs
  • 5ml baking powder
  • 10ml vanilla extract
  • 125ml milk (1/2cup)
  1. Preheat oven to 170ÂșC. and line 2 muffin trays with 16 muffin cases.
  2. Sift the flour and baking powder into a bowl.
  3. In a seperate bowl cream the butter for 2 minutes then add the castor sugar, one third at a time, beating each time until sugar is almost combined and it is light and fluffy.
  4. Add the eggs one at a time and beating for 1minute after each addition. Add the vanilla.
  5. Add one third of the flour and beat, one third of the milk and beat, continue until all the milk and flour is combined. Do not overbeat at this stage.
  6. Spoon into the prepared muffin cases and bake for 30 minutes until lightly browned.
  7. Leave to cool on a wire rack for at least 30 minutes before frosting.
Recipe by Shades of Cinnamon at