The Great Vanilla Cupcakes

The Great Vanilla Cup Cakes

The Great Vanilla Cup Cakes

It was my birthday this week, so I decided to make some cakes for my granny. I only had an hour to make them so that I was not late for an appointment.

 

–         Lets Go

Preheat oven to 180 degrees. Line a cupcake tray with paper inserts.  Put all your ingredients out in front of you and measure them out. Utensils should be handy: whisk, spatula, two dessert spoons, sieve, measuring cups and spoons, a knife, two bowls.

 

–         The Cake

125g butter / white margarine
¾ cup castor sugar
3 eggs
1 tsp vanilla essence
1½ cups self-raising flour
1 t baking powder
1/3 cup milk

Sift the flour and baking power. Beat melted butter with the sugar until creamy. The sugar needs to dissolve totally. Add eggs one at a time, beating well after each addition. Mix in vanilla essence. Fold through the sifted flour and baking powder. Gently mix in the milk.
Place spoonfuls of mixture into regular cupcake cases. Hold two dessert spoons in each hand. Use a heaped dessert spoon full, and swiftly scrape clean with the other hand. Bake for 15 to 20 minutes until golden and firm to the touch. A knife must run clean when poked inside. Allow to cool on a wire rack before icing them.

– The Icing
2 cups icing sugar
25g melted butter
1 t vanilla essence
To make vanilla icing, mix together icing sugar, butter and vanilla until smooth. Use a knife to easily ice the cool cupcakes. The icing will harden shortly, so add any sprinkles you might want strait away. I found some shocking pink sprinkles this week at the shop, so my next batch will be funky!