Sunday, 20 December 2015

Vanilla Cupcakes


I recently made these cupcakes for my friends and teachers at school, and everything was consumed within minutes! I am going to show you this simple and quick recipe which are great for the festive season!

In total, 5~6 cupcakes are going to be made, depending on the amount put into the cases.

You will need For Cupcake Batter:
  • 50g of Unsalted Butter
  • 50g of Flour
  • 50g of Sugar
  • 1 Tbsp of Baking Powder
  • 1.5 Tsp of Vanilla Extract
  • 1 Egg
  • Tbsp of milk (if needed)
  • Cupcake Cases

  1. Before starting the bake, leave the unsalted butter and egg so it can become room temperature.
  2. Preheat the oven at 180 degree Celsius.
  3. Once the butter is at room temperature, add all the ingredients, besides the milk, and mix it altogether. This can be done with wooden spoon or electric whisk.
  4. If the batter seems stiff, throw in a dash of milk and mix again.
  5. Lay out the cupcake cases and the molds, and scoop 1.5~2  tablespoonful of the batter into the cases.
  6. Put the cupcakes in the oven for 15 minutes. (This depends on your oven, so monitor the cupcakes after 10 minutes)
  7. To check if the cupcakes are cook, use a toothpick and poke all the way through the cake, making sure no batter is clinging onto the stick.
  8. Once it is cook, leave for 20 minutes before decorating.


For the Buttercream Icing:

  • 50g of Unsalted Butter
  • 100g of Icing Sugar
  • 1 Tbsp of Vanilla Extract
  • Rainbow Flakes
  1. The unsalted butter must be left at room temperature or else it would not mix with the icing sugar. The ratio for the buttercream icing is 1:2. 
  2. Cut the butter into chucks and add in the icing sugar and vanilla extract.
  3. Mix altogether until a creamy consistency is made.
  4. You can either mix in editable rainbow flakes into the icing or sprinkle it on top.
  5. Half a tablespoon of icing should cover the whole cupcakes.
Now the cupcakes are done and ready to serve. Hope you enjoy this quick and easy treat!


See you soon ♥