Vanilla Cupcakes

Vanilla Cupcakes

By February 11, 2015

  • Prep Time : 30 minutes
  • Cook Time : 15 -20 minutes
  • Yield : 10 - 12

Instructions

1. Preheat the oven to 165C/350F/Gas 3 and line a 12 hole muffin tin with paper cases.

2. Cream the margarine (I use Stork) and sugar together in a bowl until pale.

3. Beat in the eggs a little at a time, until completely incorporated.

4. Fold in the flour using a large metal spoon.

5. Than add Vanilla Extract and stir in.  Add the boiled water and fold in until mixed in.

6. Spoon the mixture into the paper cases until they are half full.

7. Bake in the oven for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.

7. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

Butter Cream

Use Sugar and Crumbs Natural Flavoured Icing sugars, see Simple Butter Cream recipe http://www.sugarandcrumbs.co.uk/recipe/simple-butter-cream-500g/

Decorate cakes as you wish.

Credits:Carol at Sugar and Crumbs

I use this mix to make all my cupcakes and mini loafs, just adding different flavours to suit. Sometimes instead of using caster sugar I replace it with Sugar and Crumbs flavoured icing sugar instead, therefore only using one product instead of two (caster sugar and flavour).
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6 Responses to Vanilla Cupcakes

  1. kim

    your recipe ingredients states warm water 1 tablespoon. but method does not mention water at all…

    is this correct?

    • Maria

      Oh sorry. It is fixed now. You have to add it after folding in the flour 🙂

  2. teresa renouf

    and we do what with the boiled water, as it doesn’t say.

    • Maria

      Oh sorry. It is fixed now. You have to add it after folding in the flour 🙂

  3. Alyson Kane

    Love this recipe…. I substituted flavoured icing sugar and omg…..

    • Maria

      Thank you =)

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