For cupcakes- preheat oven to 170 fan bake. Beat
butter with an electric mixer until smooth, add
caster sugar and beat until light and fluffy. Add
eggs and mix well, add the sifted flour, milk and
vanilla, beat until smooth.
Place paper baking cases in a muffin tray, spoon
in mixture until they are about 2/3 full-don't
overfill.
Bake for 20 minutes until golden, turn out onto a
wire rack to cool while you prepare the icing.
Buttercream icing- beat the butter until it is
pale and fluffy, sift in the icing sugar and milk.
Add the milk as needed, until you have a light,
fluffy mixture. Add milk if you need a softer
consistency. Spread or pipe icing over cupcakes.
Originally Submitted
10/12/2017
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