Ingredients
Cupcakes
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100g butter, softened
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1/2 cup + 1/3 cup (185g) caster sugar
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2 tsp Queen Vanilla Bean Paste
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2 large eggs
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1 1/3 cup (200g) self-raising flour, sifted
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1/2 cup (125ml) milk
Vanilla Bean Buttercream
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250g butter, softened
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3 cups (450g) icing sugar mixture
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2 tsp Queen Vanilla Bean Paste
To decorate
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Strawberry Crunch Sprinkles
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Chocolate Sprinkles
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Sour Flakes Sprinkles
Method - Cupcakes
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1
Preheat oven to 170°C (fan forced). Line a 12 hole cupcake tin with cases and set aside.
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2
In the bowl of a stand mixer, cream butter and sugar until light and fluffy.
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3
Add eggs one at a time and beat lightly. Add sifted flour and milk in two batches, stir with a wooden or metal spoon, until just combined. Spoon into prepared cases to ¾ full and bake for 15-20 minutes until golden. Allow to cool in tin for 5 minutes before placing onto a wire rack to cool completely.
Method - Buttercream
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1
Place butter in bowl of a stand mixing and beat on medium-high speed for 6-8 minutes until pale and fluffy.
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2
With mixer off, sift in icing sugar and Vanilla Bean Paste, folding to combine. Return to mixer and beat until combined, approximately 2-3 minutes.
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3
Pipe onto cupcakes and decorate using our Tasty Sprinkles for an extra dash of colour and flavour!
Recipe tip:
Our vanilla buttercream can be turned into other delicious flavours:
– Chocolate buttercream: Simply add 1/4 cup cocoa powder, mixing to combine.
– Strawberry buttercream: Add 2 tsp of Queen Strawb’ry & Cream Flavour for Icing and Queen Rose Pink Food Colour, mixing to combine.
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