Vanilla Cupcakes

Good morning everyone, Hope all is well (fingers crossed), I’m not going to lie its been a rough week, I won’t drag on too much about why, but my ribs have been causing me a lot more pain that I ended up having to get a rash appointment to see the (A)dvanced (N)urse (P)ractitioner to check them out again as it’s been affecting me inside and making me poorly with my head causing me to pass out, well I went on Monday to see the ANP (she was actually really nice) and she was surprised that I hadn’t been prescribed any pain relief, so she issued me some to see if that helps, but she and my family both know that it can be very painful and can take quite some time to heal (even more longer due to my Fibromyalgia), so for the next couple of weeks I’m to rest, meaning no heavy lifting or doing anything strenuous, and to try the medication that was prescribed.

Anyway, on with this weeks post… As you might’ve realized I’m a huge fan of desserts which I love to share the recipes of with you guys and I can’t believe one that I’ve not done yet is a simple Vanilla cupcake…I love a good cupcake at the best of time , whether it be Chocolate, Jam, Lemon, Oreo etc…you name it, but a go-to that I love baking and eating (lol!) is a good old vanilla cupcake, you honestly can’t go wrong, just flour, sugar and eggs and your good to go, but here’s my recipe to help you out if you want to make it perfect!

Vanilla Cupcakes

Ingredients:

Cupcakes

• 150g Unsalted Butter
• 150g Caster Sugar
• 3 Medium Eggs
• 150g Self Raising Flour
• 1/2tsp Vanilla Extract
• 2 tbsp Whole Milk (optional)

Vanilla Buttercream Frosting

• 150g Unsalted Butter (room temp)
• 350g Icing Sugar
• 1/2 tsp Vanilla Extract

Instructions:

For The Cupcakes:

Preheat your oven to 170ºC/160ºC fan and line a 12 hole muffin tray with large cupcake cases/muffin cases.

Cream together the unsalted butter and caster sugar with an electric beater until smooth.

Add in the eggs, self raising flour and vanilla extract and beat again for about about 20-30 seconds on a medium speed – it really doesn’t take too long, you don’t want to over beat it!

Scoop the mixture evenly into your cases and bake in the oven for 18-20 minutes, or until cooked through! Leave to cool fully on a wire rack.

For The Vanilla Buttercream Frosting:

Beat the softened unsalted butter until smooth – this can take a couple of minutes.

Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!

Once all of the icing sugar is in the frosting mix, keep on beating the frosting and add the vanilla extract whilst doing so.

Once combined, add your frosting to a large piping bag with a piping tip of your choice.

Decorate your cupcakes however you like (I like to use quite a lot of sprinkles!) and enjoy!

*Side-Notes*

• *These cupcakes are delicious as they are but you can jazz them up a bit with some chocolate chips – adding 100g to your mix will do nicely! *
• *These cupcakes will last in an airtight container for 2-3 days, or you can freeze them for up to 3 months!*

Vanilla Cupcakes are an absolute classic bake and something you definitely need to have a go-to recipe for. You can keep them as simple as you like or you can jazz them up with pretty colorful sprinkles or chocolate chips etc…These cupcakes are always a hit with anybody who eats them, doesn’t matter what age or gender. They’re a fun and delicious bake that can be customized for any occasion. The light fluffy sponges and sweet silky buttercream always go down well at parties, bake sales and family gatherings. So, if your stuck for something to make, a good ole vanilla cupcake works just a treat!

Thank you for visiting my blog and reading today’s post, if you decide to make these delicious cakes, I hope you enjoy them as much I do. Have a lovely week and I shall see you next week!