Vanilla Cupcake


Everybody love cupcake. I call them mini devil’s as they are full of butter and sugar. This was my first attempt of decorating the cupcakes with all the sugar paste, mr whippy and rose swirl. I really enjoyed making them. You can enjoy these cupcakes with a cup of tea. This recipe contains eggs as we eat them but you can make them without eggs also.

Vanilla Cupcake


For cupcake

100g butter, softened

100g caster sugar

2 free-range eggs, at room temperature, lightly beaten

100g self-raising flour

1 teaspoon vanilla extract

¼ teaspoon fine salt

1 tablespoon milk

For Buttercream

125g butter, softened

125g icing sugar, sifted

1 tablespoon milk

1 teaspoon vanilla extract

For decoration

Ready to roll icing sugar/sugar paste/ marzipan

Icing sugar for dusting

Different design cutters

Any edible colour

Rolling pin

Sparkles for decorating


Preheat the oven to 180C/350F/Gas 4 and line a 6-hole muffin tin with larger muffin cases or 12 small cupcake tin.

Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined.

Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition.

Sift the flour into the bowl. Using a spatula, fold the flour into the mix. Add the vanilla and the salt and stir to combine. Add the milk to get the cupcake mix to a soft dropping consistency.

Using dessert spoons fill the paper cases half full with the batter, filling them equally.

Bake the cupcakes for 20 minutes in the middle of the oven, until golden-brown and they should spring back when pressed lightly.

Cool them on a cooling rack.

To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.

Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the buttercream at this stage like I used pink colour. Using a piping bag,make decorations on cupcake.

Take some ready to roll icing sugar/sugar paste. Dust some icing sugar on the workplace and roll the sugar paste with a help of rolling pin and cut into desired shapes. If you want to colour it,knead some colour into the sugar paste until you get the desired colour.

Cut into different shapes. For placing sugar paste on cupcake,apply little bit of buttercream first, so that it sticks to the cupcake. Decorate cupcakes according to your taste.


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