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Vanilla Cupcakes

Vanilla Cupcakes

serving size icon
15 mins + 20 mins
serving size icon
Serves 12

Ingredients

  • 125 g butter, softened
  • 1 tsp vanilla essence
  • 1/2 cup CHELSEA Caster Sugar
  • 2 eggs
  • 1 cup EDMONDS Standard Grade Flour
  • 2 tsp EDMONDS Baking Powder
  • 1/4 cup milk

Method

Preheat oven to 180°C conventional or 160°C fan-forced. Line a 12 hole muffin tin with paper cases. Cream butter, vanilla essence and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Sift flour and baking powder together. Fold into creamed mixture alternately with the milk. Spoon mixture evenly into the prepared tin. Bake for 15-20 minutes or until cakes spring back when lightly touched. Transfer to a wire

rack to cool. When cold, ice with chocolate icing and decorate as wished.

TOP TIP: For Chocolate Cupcakes replace 2 tablespoons of the flour with 2 tablespoons of NESTLÉ Baking Cocoa.

This recipe was sent in by Nestle

MEAL INGREDIENTS

Qty Price
Countdown Butter Salted $5.80 ea
$5.80 ea
Hansells Essence Vanilla Flavoured $1.99 ea
$1.99 ea
Chelsea Caster Sugar $1.60 ea was $1.99
$1.60 ea was $1.99
Farmer Brown Eggs Dozen Brown Size 7 $4.50 ea was $4.70
$4.50 ea was $4.70
Edmonds Standard Flour $3.00 ea was $3.60
$3.00 ea was $3.60
Edmonds Baking Powder $3.00 ea was $3.99
$3.00 ea was $3.99
Countdown Milk Standard $2.35 ea
$2.35 ea