Vanilla cup­cakes

BBC Good Food - - Inside -

MAKES 12 PREP 30 mins COOK 15 mins plus cool­ing EASY V

110g but­ter, soft­ened 110g golden caster sugar 2 eggs 1 tsp vanilla ex­tract 110g self-rais­ing flour

1-2 tbsp milk, plus a lit­tle ex­tra for the ic­ing

For the ic­ing 125g but­ter, soft­ened 185g ic­ing sugar

1 Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shal­low muf­fin tin with cup­cake cases (not muf­fin cases). Cream the but­ter and sugar to­gether un­til the mix­ture is light and fluffy. Beat the eggs and vanilla in a jug, then beat into the but­ter mix­ture a lit­tle at a time. 2 Fold the flour into the mix­ture along with a lit­tle milk – the mix­ture should fall eas­ily off a spoon. Di­vide the mix­ture be­tween the cases, fill­ing each one no more than half full.

3 Cook the cakes for 12-15 mins – they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gen­tly and leave to cool com­pletely.

4 To make the ic­ing, beat the but­ter un­til it is very soft. Beat in the ic­ing sugar a lit­tle at a time, then beat in a splash of the milk as you need to give you a soft ic­ing that can be piped eas­ily. Scrape the ic­ing into an ic­ing bag fit­ted with a star noz­zle. Ice the cakes in swirls, start­ing in the cen­tre and work­ing out­wards.

PER CUP­CAKE 291 kcals • fat 17g • sat­u­rates 10g • carbs 32g • sug­ars 25g • fi­bre none • pro­tein 2g • salt 0.5g

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