Vanilla Cupcakes
15 mins
+ 20 mins
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
