I love you like a fat kid loves cake … check this sweet recipe: Easy vanilla cupcakes

I love you like a fat kid loves cake … check this sweet recipe: Easy vanilla cupcakes

How to Make Easy vanilla cupcakes

Preparation time:

less than 30 mins

Cooking time:

10 to 30 mins


Makes 12 cupcakes




For the cupcakes

  • 200g/7oz unsalted butter
  • 200g/7oz caster sugar
  • 3 free-range eggs
  • 200g/7oz self-raising flour
  • 1 tsp vanilla extract
  • 2 tbsp milk

For the buttercream icing

  • 250g/9oz icing sugar
  • 125g/4½oz unsalted butter
  • 1½ tsp vanilla extract
  • 1½ tbsp milk


  1. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases.

  2. In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.

  3. Mix in the vanilla extract and fold in the flour using a large metal spoon until no traces of flour are visible. Gently stir in the milk to loosen the mixture.

  4. Spoon the mixture equally between the cases, about 55g/2oz each. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger.

  5. Remove from the oven and take the cakes out of the tin after about 5 minutes. Place them on a wire rack to cool completely.

  6. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and milk.

  7. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. This buttercream makes enough for a modest swirl if you want to use a piping bag.

Leave a Reply

Your email address will not be published. Required fields are marked *