Ingredients

Adjust Servings:

	Cupcake Batter
	100 g softened Butter
	2.5 ml Vanilla paste or 5 ml vanilla essence
	115 g Caster Sugar
	2 extra large Egg
	160 g self-raising Flour
	30 ml Milk
	Vanilla Butter Icing
	150 g Butter
	300 g Icing Sugar , sifted
	45 ml tepid Milk
	1 Vanilla Pod , split and deseeded

Velvety vanilla cupcakes recipe

Name: Velvety vanilla cupcakes recipe
Yield: 12 Servings
Ingredients: Butter: 100 g softened; Vanilla: 2.5 ml; Caster Sugar: 115 g; Egg: 2 extra large; Flour: 160 g self-raising; Milk: 30 ml; Butter: 150 g; Icing Sugar: 300 g; Milk: 45 ml tepid; Vanilla Pod: 1

Serves 12
Medium

Ingredients

Cupcake Batter
100 g softened Butter
2.5 ml Vanilla
115 g Caster Sugar
2 extra large Egg
160 g self-raising Flour
30 ml Milk
Vanilla Butter Icing
150 g Butter
300 g Icing Sugar
45 ml tepid Milk
1 Vanilla Pod

Directions

Steps

1 Done	Preheat the oven to 180 °C. Line a 12-cup muffin pan with paper cases.
2 Done	To make the Batter Place all the ingredients into a cake mixer and beat until soft and fluffy. Spoon the batter into the paper cases.
3 Done	Baking and Icing Bake for 12–15 minutes or until a metal skewer inserted into the centre of a cupcake comes out clean. While the cupcakes are baking, make the icing. Beat the butter until soft. Slowly mix in the icing sugar and, when the mixture starts to thicken, add the milk. Add the vanilla seeds and beat until thick and fluffy. Remove the cupcakes from the oven, place on a wire rack and ice when cool.