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Vanilla Cupcakes with Butter Icing




Source of Recipe


Western Star E-meals Issue 101


List of Ingredients




250g unsalted Western Star butter, softened
250g caster (superfine) sugar
4 eggs
1 tsp natural vanilla extract
185g self-raising flour
60g plain (all-purpose) flour
185ml milk

For the butter icing:
140g Western Star butter, softened
280g icing sugar
1-2 tbsp milk
a few drops food colouring (try alternating red & green for the festive spirit)



Recipe



Preheat the oven to 180c. Grease a 12-hole 125ml non-stick muffin tray. Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.

Divide the mixture among the muffin holes, then bake in the oven for 20 minutes. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out onto a wire rack to cool.

To make the butter icing simply beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk.

Beat until creamy then add the food colouring and mix well. Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.