Deliciously moist and soft in texture these are perfect vanilla cupcakes. Decorate using the Lily Vanilli Swiss meringue buttercream techniques.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 18
Dietary
Vegetarian
By Lily Jones (Lily Vanilli)From Saturday Kitchen
Ingredients
- 330g/11½oz plain flour, sifted
- 320g/11¼oz caster sugar
- 1½ tbsp baking powder
- pinch salt
- 175g/6oz unsalted butter, softened
- 3 free-range eggs
- 190ml/7fl oz full-fat milk
- 1½ tsp good quality vanilla extract
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases.
Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed.
Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour.
Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean.
Top with an icing of your choice.