Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Vanilla cupcakes
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 12
Ingredients
- 125g golden caster sugar
- 125g unsalted butter, softened
- 2 eggs
- 125g self-raising flour
- 2 tsp vanilla extract or bean paste
- 1 tbsp whole milk
ICING
- 100g unsalted butter, softened
- 200g icing sugar
- 2 tsp vanilla extract or bean paste
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole cupcake tin with paper cases.
- STEP 2
Beat the sugar and butter in a bowl until pale and creamy. Whisk in the eggs, one at a time, then fold in the flour to make a smooth batter. Stir in the vanilla and milk.
- STEP 3
Divide the batter between the cases and bake for 20-25 minutes or until well risen and the cupcakes spring back when pressed. Cool on a wire rack.
- STEP 4
Beat together the icing ingredients until pale and fluffy. Transfer to a piping bag with a star nozzle to pipe over the cooled cupcakes, or smooth over the tops using a palette or cutlery knife. The cupcakes will keep for four days in an airtight container.
