Perfect Vanilla Butter Cake Recipe

1 x Loaf Tin
Make the vanilla cake recipe as above. Grease and line a 21cm x 11cm loaf tin and bake for 60-65 minutes.

To Make 12 Standard Size Vanilla Butter Cupcakes:
Make the recipe as above. Fill cupcake cases ¾ full (approx. 1/4 cup – 60ml of batter per standard size cupcake case) and bake for 18-20 minutes or until cupcake bounces back when pressed.

Buttercream Note: If you want to spread buttercream over the cupcakes, make the buttercream recipe as above. If you want to generously pipe onto cupcakes, just double the recipe.

Recipe additions/alterations:

• Choc chips – ½ cup of chocolate chips folded through batter.
• Raspberries, Strawberries or Blueberries – ½ cup fresh or frozen (thawed, drained), folded through batter.
• Spread with Chocolate Buttercream Icing
• Make a zesty Lemon, Orange or Lime Butter cake, 2 tbsp of zest to your cake batter.
• Make a citrus butter cream to match by making buttercream as above and adding 2 tsp of zest and 1 tbsp of juice from either lemon, lime or orange.

For Flavoured Buttercream:

For warmer flavours such as Natural Almond Extract, Rosewater Essence, Lemon Extract and Strawb’ry & Cream Flavour for Icing, we like to keep the Vanilla Bean Paste in the recipe to enhance the flavour and add additional flavours at 1-2 tsp to taste.

For brighter flavours such as Peppermint Extract, Unicorn Dream Flavour for Icing and Bubblegum Flavour for Icing, simply replace the Vanilla Bean Paste for 2-3 tsp of these flavours – adding more flavour if desired or for larger batches.