Iced vanilla cupcakes

By Drum Digital
24 September 2014

These cupcakes are pretty enough to eat!

(Makes 12)

You'll need:

75 ml milk

25 g butter

75 g plain flour

½ tsp. baking powder

2 medium eggs

1 tsp. vanilla extract

125 g castor sugar

For the icing you'll need:

100 g icing sugar; sifted

1–2 tbsp. single cream

1 tsp. vanilla extract

Crystallised flowers, sugared almonds or other edible decorations of your choice; to decorate

Heat oven to 200 °C. Place 12 paper cupcake holders in a muffin pan.

Heat the milk in a saucepan until it almost comes to the boil, then take it off the heat. Add the butter and stir to melt, then set aside. Sift the flour with the baking powder and add a pinch of salt. In a separate large bowl, beat the eggs and vanilla extract with an electric hand mixer until light and fluffy (about 10 min.). Gradually beat in the sugar until thick and mousse-like. Turn the speed down and blend in the flour, then the buttery milk. Stop beating as soon as it's all mixed in. Spoon the mixture into the cupcake holders and bake for 15 min. or until golden and firm to the touch. Allow to cool slightly in the tin before moving to a wire rack.


To make the icing, mix the icing sugar with 1 tbsp. cream and the vanilla extract. If it's not a good spreading consistency, add a little more cream. To ice the cupcakes, dip a table knife into boiling water, then spread the icing over each cake with the warm knife. Decorate to your taste.

*This recipe is by Rachel Allen and is reprinted with

the permission of the BBC Lifestyle channel. Courtesy of Food24. 

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