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Velvety Vanilla Cupcakes

A recipe from

I always use the same cupcake recipe and adjust it according to the flavour and colour I want. It’s flop-proof and so easy. Follow my cupcake trend and you’ll soon be using this tip for yourselves.

Cupcake mix

makes 12 cupcakes

  • 100g softened butter
  • 2.5ml NoMU vanilla paste
  • 115g castor sugar
  • 2 eggs
  • 160g self‐raising flour
  • 30ml milk

Vanilla butter icing

  • 125g softened butter
  • 300g icing sugar
  • 45ml tepid water
  • 1 vanilla pod, with seeds removed

Preheat the oven to 180°C. Line a standard muffin tin with paper cases. Place all the ingredients into a mixer and beat until soft and fluffy. Divide the mixture among the cases.

Bake for 12 – 15 minutes or until cooked through. While the cupcakes are baking, make the icing. Beat the butter until soft, slowly add the sifted icing sugar and water when it starts to thicken. Mix in the vanilla and beat until thick and fluffy. Remove the cupcakes from the oven and place on a cooling rack.

Ice when cool and decorate.