- 15 min
- 20-25 min
- 11/4 cups (185g) self-raising flour
- 2/3 cup (165g) caster sugar
- 125g butter, softened
- 1/3 cup (80ml) milk
- 2 eggs, at room temperature
- 11/2 tsp Queen Natural Vanilla Extract
- Decorations of your choice (optional)
- 100g butter, softened
- 1 tsp Queen Natural Vanilla Extract
- 11/2 cups (185g) icing sugar, sifted
- Milk (optional)
Preheat oven to 180°C (160°C fan-forced). Line twelve 80ml (1/3 cup) muffin tray holes with paper cases.
Place flour, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the paper cases, dividing evenly.
Bake for 20-25 minutes or until the cupcakes are golden and cooked when tested with a skewer. Cool for 5 minutes in the tin, then transfer to a rack to cool completely (this will take about 30 minutes).
For vanilla buttercream, use an electric mixer to beat butter and vanilla in a medium bowl until pale and creamy. Gradually beat in icing sugar, about ½ cup at a time, until well combined. Use a flat-bladed or palette knife to test if the icing is a spreadable consistency. If it is too thick, beat in 1 teaspoon of milk at a time until it reaches the desired consistency.
Spread the cooled cupcakes with buttercream and decorate, if desired.
These cupcakes will keep in an airtight container at room temperature for up to 2 days.
Thanks to Anneka Manning from BakeClub for the recipe and image.