“I eat cake because it’s somebody’s birthday somewhere.”
Everyone needs a basic vanilla cupcake recipe, right? This is one I like to use to get dainty, level cupcakes which I can then decorate with glacé and fondant icing, for whatever occasion! This particular recipe uses the creaming method, and is simple and easy for anyone to make.
Makes approx. 16 cupcakes
What do I need?
- 100g margarine
- 100g caster sugar
- 100g self-raising flour
- 2 eggs
- 1/2 tsp vanilla extract
How do I make it?
- Line a cupcake tin with cases.
- Pre-heat your oven to 180°c.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time with a large spoonful of flour and fold gently.
- Add the rest of the flour and fold until fully mixed.
- Add the vanilla extract.
- Divide between the cases – approx. 1 large tsp of mixture per case, be careful not to overfill and we want the surface of the cupcakes to be level.
- Bake for 12 minutes or until golden and a skewer, when inserted into the cupcake, comes out clean.
- Wait to cool completely before icing – the cupcakes are only small, so this shouldn’t take long!
- Prepare any fondant cut outs whilst the cupcakes are baking, so they can stiffen slightly so they don’t go flimsy on the cakes.
- Spread out on a sheet of parchment paper or cling film to harden.
- Make a small bowl of thick glacé icing – so it doesn’t run off the sides!
- Carefully place about a tsp of icing on each cupcake and spread to the edges.
- Place your fondant cutouts on top.
- Take plenty of pictures of your creations!
- Enjoy with a cuppa.
What occasion would you use these for?