Classic Vanilla Cupcakes

When a birthday rolls around in our office it means a cake or cupcakes are just around the corner. I made these on Wednesday night to celebrate a team mate's birthday...

I went the extra mile and topped mine with buttercream and ready to roll (RTR) fondant, but they would taste and look just as good topped with piped buttercream.

Some food snobs think cupcakes are plain boring, but for me you can't beat a classic vanilla cupcake. It's an item every baker has to have in their repertoire, right?!

Cupcakes - a Planet Cake recipe, makes 12
175g unsalted butter, softened
160g caster sugar
1 tsp natural vanilla extract (I used vanilla bean paste)
1 tsp grated lemon zest
1 tsp Madeira (optional)
2 eggs
160g SR flour
100g plain flour
200ml milk

Method
1. Preheat oven to 180 degrees celcius and line a 12 hole cupcake tray with paper cases.
2. Beat the butter, sugar, vanilla, lemon zest and a pinch of salt until light and creamy.
3. If adding madira, add now until well combined.
4. Add eggs one at a time, beating well after each addition.
5. Sift the flours together. Fold in the flour and milk alternately into the creamed mixture.
6. Spoon into paper cases and bake for 20-25 minutes or until a skewer comes out clean when inserted in the middle of the cupcake.
7. Leave to cool in tray for 5 minutes before transferring to a wire rack to cool.

Buttercream
125g unsalted butter, at room temperature
1.5c icing sugar
1 tsp vanilla bean paste
dash of milk

Method
1. Beat butter, icing sugar and vanilla until fluffy.
2. Add a dash of milk to thin out the icing if desired.

Love,

Ladybird x