Vanilla Cupcakes

I have to apologise it has been soooooooooooo long since l have written a post it's almost embarrassing!

But I just had to share this recipe with you, on the weekend l celebrated my birthday with my family. Most people can't believe that l would even contemplate making my own cake but for me l see this as a chance to make something just for me.

The top cake was a Chocolate Mud Cake and the cupcakes were Vanilla, my husband has just finished cupcake and announced these are the best cupcakes he has ever had. I was kindly given this recipe from one of the students at Planet Cake

Cupcakes
120g butter, softened (the softened butter should be easy to cut through)
150g (2/3 cup) caster sugar
1 teaspoon (5ml) vanilla extract
2 large eggs (we use eggs with a minimum weight of 59g)
188g (1 1/4 cups) self-raising flour
125ml (1/2 cup) milk

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle of the oven.

Line twelve 1/3-cup capacity muffin pan holes with cases that are about 3cm high and measure about 5cm across the base and 8cm across the top. We use paper-lined foil cases.

Using an electric mixer or electric hand-held beaters, beat the butter, sugar and vanilla together in a large bowl, starting on low speed and increasing to high once the sugar is incorporated. Beat until the mixture is pale and creamy, stopping the machine once or twice during beating to scrape down the side and base of the bowl with a spatula.

Add one egg to the butter mixture and beat for about a minute. Stop the machine and scrape down the side and base of the bowl. Repeat with remaining egg.

Sift about half the flour (about 2/3 cup) over the butter mixture. Stir with a spoon or beat with the electric mixer/beaters on very low speed until the flour is just incorporated.

Add about half the milk (about 1/4 cup) and stir or beat on very low speed until just combined. The mixture will probably look curdled at this stage. Repeat the process with the remaining flour and milk. Do not overmix the batter.

Divide the mixture evenly among the cases (about 1/4 cup batter per case).

Bake for about 20 minutes, until the cupcakes are light golden. When they are ready, a skewer or thin-bladed knife inserted into the centre of a cupcake will come out without any batter attached, and the cupcakes should spring back when lightly pressed in the centre.

I also made these cupcakes as well for my sons Grade Six Buddy

I can't recommend them highly enough!

Yvette x