Iced Vanilla Cupcakes

Recipe taken from Baked and Delicious. Silicone bakeware free with the magazine too!

Ingredients - for the cupcakes (makes 12)

125g unsalted butter, softened

125g caster sugar

Ingredients and silicone bakeware

2 large eggs, beaten

125g self raising flour

2 bananas

1tsp vanilla extract

2 tbsp semi-skimmed or whole milk

for the buttercream icing
75g unsalted butter, softened
2 tbsp semi-skimmed/whole milk
1 tsp vanilla extract
225g icing sugar, sifted
food colouring, optional

Method

1)      Line a cupcake tray with 12 cases.

2)      Beat together the butter and sugar in a large glass bowl until they are light and fluffy. You need to ensure the butter is softened before you do this, so best to get it out of the fridge the night before.

Cake mix ready to be spooned into cases

3)      Beat the eggs in a measuring jug and add into the sugar and butter mixture. At this stage add a spoonful of the measured flour to stop the mixture curdling.

4)      Gently fold in the rest of the flour, making sure it’s folded in so that there are no floury patches.

5)      Add the vanilla extract. Divide the mixture between the cupcake cases.

6)      Bake in an oven preheated to 190°C/375°F/gas 5 for 20 minutes, until well risen and golden. Remove from oven and leave to cool on a wire tray.

Icing

1. In a large bowl beat the butter until soft then add the milk and vanilla extract and half the icing sugar. Beat for a few minutes then add the rest of the sugar and beat until light and fluffy. Add food colouring if you're using it.
2. Spread onto cupcakes and enjoy!

  

The Final Two