Sweet, Simple, and Simply Irresistible!
Dive into the classic delight of Vanilla Cupcakes, with creamy vanilla natural flavouring in both the sponge and buttercream and topped with fun sprinkles. Perfect for any occasion—or no occasion at all!
This easy-peasy recipe is your go-to for moist, fluffy cupcakes and an open invitation to get creative. Swap vanilla for your favourite flavour like Peach, Dulce de Leche, or even Bubble Gum, and mix up your toppings. Whether it’s a bake-off with friends, family fun, or a special event, these cupcakes promise unlimited possibilities and endless smiles.
Ingredients
Cupcakes
- 200g Caster Sugar
- 170g Unsalted Butter, at room temperature
- 2 Tbsp Vegetable Oil
- 2 Large Eggs, at room temperature
- 75ml Whole Milk
- 200g Self Raising Flour, sifted
- 30 Drops Foodie Flavours Vanilla Flavouring
Buttercream
- 500g Icing Sugar, sifted
- 225g Unsalted Butter, at room temperature
- 3-4 Tbsp Milk
- 30 Drops Foodie Flavours Vanilla Flavouring
- Sprinkles to decorate
Instructions
Servings 12 / Prep time 20 mins / Cook time 20 mins
Cupcakes
- Preheat the oven to 170°C/150°C fan and line a cupcake/muffin tray with 12 cases.
- Cream together the caster sugar and butter in a bowl until light and fluffy.
- Mix in the vegetable oil until smooth.
- Add the eggs with 1/3 of the flour and mix until combined.
- Mix in the milk, vanilla flavouring and remaining flour.
- Fill each case approximately 2/3 full and bake in the oven for 20-22 mins.
- Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack.
Buttercream
- With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.
- Add half the icing sugar and beat again until combined. Repeat for the rest of the icing sugar, adding the vanilla flavouring (adjust to taste) and milk at the same time.
- Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles.
- Pipe the buttercream on top of the cupcakes and decorate with sprinkles.
