Small Batch Vanilla Cupcakes
For those times when you don't want to bake a full batch of twelve cupcakes, these Small Batch Vanilla Cupcakes are perfect. Simple to make and even easier to eat, these cupcakes are a classic for a reason!
Ingredients
For the cupcakes
- 75 g caster sugar
- 75 g margarine
- 1 egg
- 1 tsp vanilla bean paste or vanilla extract
- 75 g self raising flour
For the buttercream
- 70 g unsalted butter softened
- 140 g icing sugar
- 1 tbsp milk
Instructions
-
Preheat the oven to 160ºC (fan assisted, 180°C non fan)
-
Beat the margarine and sugar together until light and fluffy
-
Add the vanilla bean paste or vanilla extract and eggs and mix
-
Add the flour and mix until it is combined. Spoon into cupcake cases filling each 2/3 full
-
Bake in the oven for 14 minutes or until a cocktail stick comes out clean
-
Let the cupcakes cool slightly before removing them and leaving cool completely on a wire rack
-
When the cupcakes are completely cooled, beat the softened butter until smooth
-
Add the icing sugar and mix
-
Gradually add the milk until completely smooth
-
Spoon into a piping bag and pipe over the cupcakes
Recipe Notes
Keep in an airtight container for 3-4 days.
Nutritional information is given as a guide only and my vary.