This weekend I made vanilla cupcakes and chocolate cupcakes topped with a smooth buttercream frosting.
The vanilla cupcake recipe is from 500 Cupcakes ed by Fergal Connolly. See the book here.
The recipe makes quite a dense consistency with a vanilla butter cake taste. I made about 15, in a medium size cupcake tray. The recipe specified 18 cupcakes. I found this size was a little too large for kids, but just right for adults. I filled the patty pans half way for a full patty pan when cooked. Filling them anymore tended to cause muffin top. It’s an easy mix recipe, just make sure your butter is very soft.
Adapted from: 500 Cupcakes ed Fergal Connolly
225g unsalted butter, softened
225g caster sugar
225g self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit. Line two cupcake trays with cupcake liners.
Place all the ingredients in a bowl and beat with electric beaters until smooth and pale and well combined, about 2 to 3 minutes.
Spoon mixture into cupcake trays, you should be able to fill 18 cupcakes. Bake for 20 minutes.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.