RECIPES CHRISTMAS RECIPES CAKES

Bakery Style Vanilla Cupcakes

Bakery Style Vanilla Cupcakes

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 7
Difficulty Medium

Rating (click to rate)

4.1 based on 23 ratings.

Ingredients

  • 1 1/3 cups Self Raising Flour
  • 1/4 tsp Salt
  • 1/2 cups Butter
  • 1 cup Caster Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cups Milk

Nutrition Information

Qty per
43g serve
Qty per
100g
Energy 37.210833333333kcalcal 86.386265177763kcalcal
Protein 1.6541666666667gg 3.84020639997gg
Fat (total) 0.15916666666667gg 0.36951104402734gg
 - saturated 0.075gg 0.17411515163592gg
Carbohydrate 6.525gg 15.148018192325gg
 - sugars 1.1083333333333gg 2.5730350186197gg
Dietary Fibre 0.083333333333333gg 0.19346127959546gg
Sodium 77.070833333333mgmg 178.92266443387mgmg

Nutritional information does not include the following ingredients: Salt, Butter, Caster sugar, Eggs, Vanilla extract

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Bakery Style Vanilla Cupcakes

These Bakery Style Vanilla Cupcakes are the moistest, the most ‘vanillery’, soft and sweet cupcakes ever.  Perfect for birthday parties, perfect for sneaking one when you just need a sugar rush, perfect for whipping up a batch to take to school for something special.

The great thing about these cupcakes is that they freeze just beautifully – so make a double or triple batch of cupcakes, allow them to cool to room temperature, and then pop them into a ziplock bag for up to two months!

Top these cupcakes with one of the following gorgeous icing ideas:

Bakery Style Vanilla Cupcakes | Stay at Home Mum

Method

  1. Preheat the oven to 180 degrees.

  2. Place muffin papers into a 12 hole medium sized muffin tin and set aside.

  3. In a bowl, sift together the self-raising flour and the salt.

  4. Beat together the butter and the caster sugar until really pale in colour.

  5. Add the large eggs to the butter mixture, one at a time, and mix well.

  6. Add the vanilla extract and mix.

  7. Fold in the dry mixture until just combined (don't overmix).

  8. Divide the mixture amongst the 12 muffin holes.

  9. Bake for 15 minutes or until just pale golden.

  10. Allow cooling before icing.

 

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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