Vanilla Cupcakes

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110 g butter, softened

110 g golden caster sugar

2 eggs

1 tsp vanilla extract

110 g self-rising flour

½ tbsp milk


1. Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases).

2. 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.

3. Fold the flour into the mixture along with a little milk – the mixture should fall easily off a spoon.

4. Divide the mixture between the cases, filling each one no more than half full.

5. Cook the cakes for 12-15 mins – they should be firm to the touch and slightly golden brown.

6. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely.

Bon Appetit!

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