Vanilla Cupcakes With Buttercream Icing



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Source The English Kitchen

Preparation Time


For the Buttercream Icing

6 ounces Butter softened
12 ounces icing sugar sifted
Candies and sprinkles to decorate (optional)
2 large eggs
1 tsp Vanilla Extract
4 ounces self raising flour
1 tsp baking powder
4 ounces caster sugar (white sugar)
4 ounces soft margarine

1. Pre-heat the oven to 200*C/400*F. Line a 12 cup deep muffin tin with paper cupcake cases and set aside.

2. Measure all the cake ingredients into a bowl and then heat well for 2 to 3 minutes, until well blended and smooth. Spoon the batter into the cupcake cases, filling them about half full.

3. Bake them in the pre-heated oven for 15 to 20 minutes until well risen and golden brown. Remove them from the oven and lift them out of the muffin tin to a wire rack to cool completely.

4. For the icing beat the butter and icing sugar together until well blended and smooth. Spread over the top of the cooled cakes and decorate with sprinkles or candies as desired.


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