Food

Vanilla Cupcakes

Whip up a batch for afternoon tea or decorate for a special occasion.
Richard Whitbread
12
10M
20M
30M

Create butterfly cakes with these cupcakes. Using a sharp knife cut a round from the top of each cake. Cut each round in half to form wings. Dollop ½ teaspoon of raspberry jam into each cake, top with a heaped teaspoon of whipped cream then position the wings into the cream. Dust with icing sugar to serve.

Ingredients

Method

1.

Preheat oven to 180C (160C fan forced). Line 12 holes of a standard size muffin pan (1/3 cup capacity) with paper cases.

2.

Place all ingredients into a large bowl. Using electric beaters on low speed, beat until combined. Increase speed and beat for 2-3 min, until mixture if pale and creamy.

3.

Spoon batter evenly between cases. Bake for 18-20 min or until cooked when tested with a skewer. Cool in pan for 5 min before turning onto a wire rack to cool completely. Ice tops with Butter Cream and decorate as desired.

BUTTER CREAM
Cream together 125g softened butter, 1 cup icing sugar mixture and 1 teaspoon vanilla extract. Beat for 6-8 min or until light and fluffy.

Related stories