Iced classic vanilla cupcakes
Nothing beats having a classic cupcake recipe on hand. Add your unique touch to this recipe with variations such as orange blossom and poppy seed, chocolate and peppermint or coconut and lime. The variations are endless!
I have also included two icing recipes with very different methods for you to try. The one that I have used in the photograph is the cooked icing method.
Makes 24
Classic vanilla cupcakes
- 150g (3/4 cup) caster sugar
- 150g unsalted butter, softened
- 3 eggs
- 1 vanilla bean, cut in half lengthways and seeds scraped
- 100ml milk
- 225g (1½ cups) self raising flour
- Butterfly decorations (optional)
Quick and simple icing
- 260g (2 cups) icing sugar, sifted
- 1tbsp lemon juice
- 1½ - 2tbsp milk
- 2-4 drops red food colouring
Cooked icing
- 500g royal icing
- I egg white
- 1-2 tbsp boiling water
- 2-4 drops red food colouring
Classic vanilla cupcakes
Preheat oven to 170C (150C fan forced). Line 2 x 12 hole patty pans with 24 paper cases.
Beat sugar and butter in a large mixing bowl on medium speed until mixture is thick, pale and creamy. Add eggs, vanilla, milk and flour and mix on low-medium speed until mixture is well combined and smooth.
Spoon 1½ tablespoons of mixture into each patty case (or until just under half full) and smooth tops. Bake for 15 minutes, or until golden and firm to touch. Transfer cupcakes to a wire rack to cool completely before icing.
Quick and simple icing
Place icing sugar, lemon juice and milk in a large mixing bowl and beat on low speed until smooth. Add food colouring, to desired colour intensity and beat until colour of icing is even and icing is of pouring consistency (more milk can be used to adjust consistency). Using a spoon, drizzle icing over cupcakes until tops of cupcakes are full. Allow to stand until completely set before placing butterflies on the top of each cupcake.
Tips:
- For a smooth icing finish dip spatula in warm water and smooth over icing.
- For a thicker icing, add more icing sugar.
- For a thinner icing, add more milk.
Cooked icing
Place royal icing in a double boiler and stir until icing has melted and mixture is very smooth. Remove from heat and beat in egg white using an electric mixer. Add boiling water and food colouring, to desired colour intensity and beat until colour of icing is even and icing is of pouring consistency (more boiling water can be used to adjust consistency). Using a spoon, drizzle icing over cupcakes until tops of cupcakes are full. Allow to stand until completely set before placing butterflies on the top of each cupcake.
Tip: The key to keeping this icing fluid is to keep it warm. If the icing starts to set in the bowl, immerse bowl in warm water until the mixture is of pouring consistency again.
