Oh look it’s me again with some kind of cake recipe….what a surprise. (I just want you all to know that I do in fact eat vegetables on the odd occasion.) I hope I don’t sound dullsville but vanilla cupcakes are one of my favourite treats, especially when the icing is to die for (like this version – I may have um…eaten a few during shooting.)

I like them with sprinkles on, fruit, sweets, chocolate buttons….and they make the perfect choice for a special occasion.

This particular recipe is gluten free but please do opt for gluten full if you prefer.

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{Ingredients}

For The Cake:

  • 120g plain gluten/wheat flour (We recommend Doves organic)
  • 140g caster sugar
  • 1 ½ tsp baking powder (We recommend Doves organic)
  • a pinch of salt
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼tsp vanilla extract

For The Vanilla Frosting:

  • 250g icing sugar, sifted
  • 80g unsalted butter, at room temperature
  • 25ml whole milk
  • a couple of drops of vanilla extract


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    Method

    For The Cake:

    1. Preheat the oven to 170°C (325°F) Gas 3.
    2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
    3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
    4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.
    5. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
    6. When the cupcakes are cold, spoon the vanilla frosting on top and decorate with hundreds and thousands.

    For The Vanilla Frosting:

    1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
    2. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
    3. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

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