Quick Vanilla Cupcakes

I was sitting around having a perfectly lazy Sunday, when suddenly the need for cupcakes hit me- I'm sure you know the feeling...right?
So I decided to whip up a batch of quick cupcakes from what I happened to have in the house: butter, eggs, flour, milk and sugar- they took suprisingly little effort and came out really well, so I decided to post the recipe up, Enjoy!  

Quick vanilla cupcakes

Makes 12 in 30 mins (ish)

Ingredients

175g butter (at room temperature), cut into large pieces

175g self-raising flour

175g caster sugar


3/4 tsp baking powder


3 medium eggs

1⁄2 tsp vanilla extract 

For the icing:

150g butter (at room temperature), cut into large pieces

1⁄2 tsp vanilla extract


1-2 tbsp milk


250g icing sugar


sprinkles/decoration

Equipment

Large Bowl

Electric Whisk

Seive

12 hole cupcake tray

12 Cupcake cases 

Method

1. Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.

2. Put all the cake ingredients into a large bowl and beat with an electric whisk until smooth and evenly mixed (a few minutes) Divide the mixture evenly between the paper cases.

3. Bake for 20 minutes, or until the cakes are well risen and golden in color.

4. While the cakes are baking, make the icing. Put the butter into a large bowl and whisk untill smooth (about a minute), then sieve in a few large spoonfuls of icing sugar, incorporate into the butter using an electric mixer and repeat until all the icing sugar is mixed in. Then add the vanilla extract, a little milk and whisk until light and fluffy- at least a few minutes.

5. When cakes are done,transfer to a wire rack to cool.

6. When the cakes are fully cooled, pipe on the butter icing using a large star nozzle.

Tip: I find wearing latex gloves really helpful when handling butter icing, as it tends to melt quickly as you work with it and give you slippery greasy fingers- no good for icing cakes!

7. Sprinkle with your chosen decoration and you’re done! The cakes are best eaten fresh, but will last a few days in an air tight container at room temperature.