Ingredients

Cupcakes

  1. 125g butter, softened

  2. 2 large eggs

  3. 1tsp Queen Vanilla Bean Paste

  4. 1 1/2 cups (225g) plain flour, sifted

  5. 1 cup (220g) caster sugar

  6. 1/2 cup (125ml) milk

  7. 1/4 tsp salt

  8. 2 tsp baking powder

Icing

  1. Queen Buttercream Icing

  2. 1 tsp Queen Vanilla Bean Paste

  3. 1 drop Queen Red Food Colour Gel

  4. Icing Flowers, to decorate

Method - Cupcakes

  1. 1

    Preheat oven to 180°C. Combine all ingredients in a mixing bowl and beat until smooth with an electric mixer. Place mixture into lined cupcake trays using a spoon and bake for 15 minutes. Allow to cool while preparing icing.

Method - Icing

  1. 1

    Combine all ingredients in a bowl with milk and beat using electric mixers as per packet instructions. Add Vanilla Bean Paste and food colour gel, then ice cupcakes using a spatula. Finish by decorating with icing decorations.

To freeze ahead, simply prepare cupcakes and allow to cool completely before wrapping individually in cling wrap. Freeze for up to 3 months. Allow to thaw completely and prepare icing as per instructions when ready to serve.

Related products

  • Organic Vanilla Bean Paste 140g

    Organic Vanilla Bean Paste 140g

    View

  • Red Food Colour Gel 15g

    Red Food Colour Gel 15g

    View

Discover more recipes

Rainbow Vanilla Cupcakes

View

⋆

Basic Muffin Recipe

View

⋆
Mothers day Cupcakes

Mother’s day Cupcakes

View

⋆

Comments & Reviews

Magic so easy best ever

Wendy