Basic Vanilla Cupcake Recipe
Makes 12:
- 200g Stork for cakes margarine
- 200g self-raising flour
- 200g caster sugar
- 1 tspn baking powder
- 1/2 teaspoon corn flour
- 2 large eggs
- 2 tbspn’s of milk
- 1 tspn good quality vanilla extract [We always use Nielson Massey]
- Pre-heat oven to 160C (fan) or 180C (non fan).
- Combine all of the ingredients (sift flour if required). Mix for around 40 seconds - the mixture should plop nicely off of a spoon like custard.
- Divide the mixture evenly between 12 muffin/cupcake cases.
- Bake for 18-25 minutes. You want to achieve a nice, pale coloured cake, rather than browned, as cupcakes can dry out quickly.
Recipe for Butter Cream
Makes 24:
- 250 grams unsalted butter (1 pack)
- 500 grams icing sugar
- 1 1/2 tsp vanilla extract
- Add room temperature butter to a large mixing bowl.
- Add icing sugar and vanilla extract.
- Beat until fully combined and fluffy.
