Vanilla cupcakes with buttercream

    35 min

    Cupcakes are small but perfectly formed treats, and these vanilla cupcakes with buttercream icing are sweet, rich, simple and delicious. The icing in particular is quick and easy to make, so your kids will enjoy making them almost as much as everyone will enjoy eating them!


    22 people made this

    Makes: 12 vanilla cupcakes

    • For the cupcakes
    • 150g Dairygold Baking Block, at room temperature
    • 150g caster sugar
    • 150g self-raising flour
    • 3 medium eggs
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • For the icing
    • 100g Dairygold Baking Block, at room temperature
    • 200g icing sugar
    • 1/2 lemon (optional)
    • 1 tablespoon cocoa powder (optional)
    • 2 drops vanilla extract (optional)

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 190 C / Gas 5.
    2. For the cupcakes:

    3. Place all the cake ingredients into a mixer and beat until smooth. Alternatively, place them in a large mixing bowl and blend with a hand mixer – or your hands!
    4. Line a 12-hole cupcake tin with paper cases and divide the cupcake mixture evenly between them.
    5. Bake on the middle shelf of the preheated oven for 15 to 18 minutes. You’ll know they’re done when they’ve risen and spring back when gently pressed.
    6. Allow to cool completely on wire racks.
    7. To make the icing:

    8. To make basic buttercream icing, simply mix your Dairygold Baking Block with the icing sugar until well blended and smooth.
    9. Depending on what flavour you’d like your icing to be, simply add the following during mixing: Lemon flavour: add the juice of half a lemon; Chocolate flavour: sift in a tablespoon of cocoa powder (use a sieve to avoid lumps); Vanilla flavour: add 2 drops of vanilla extract.
    10. Use a palette knife or icing bag to spread or pipe the icing onto the cooled cupcakes.

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