Vanilla Cupcakes

Recipe from the book 'Cupcakes from the Primrose Bakery.'

Ingredients

110g (4oz) unsalted butter, at room temperature

225g (8oz) caster sugar, preferably golden 

2 large eggs, free-range or organic 

150g (5½oz) self-raising flour, sifted 

125g (4½oz) plain flour, sifted 

120ml (4fl oz) semi-skimmed milk, at room temperature 

1tsp good-quality vanilla extract 

For icing:

110g (4oz) unsalted butter, at room temperature

60ml (2fl oz) semi-skimmed milk, at room temperature

1tsp good-quality vanilla extract 

500g (18fl oz) icing sugar, sifted 

Few drops of food colouring (optional)

Method

Preheat the oven to 180C/160C (fan)/gas 4 and line a 12-hole muffin tray or 3 x 12-hole mini muffin trays with cupcake cases. 

In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition. 

In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added. 

Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.

For icing
In a large mixing bowl, beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy. 

If you want to colour your buttercream, always start with one drop of colouring and beat. This will be all you need to achieve a very pale pastel hue. Add carefully, drop by drop, and beat after each addition to build up to your desired shade.

And there you have it, what are you favourite flavour of cupcakes to make?

Chloe