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Light, fluffy vanilla cupcakes topped with rich, creamy homemade buttercream icing. A family favourite, made with simple ingredients and a little love.

Makes: Approximately 30 cupcakes
Oven temperature: 185°C (365°F)
Baking time: Approximately 15 minutes

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• A pinch of bicarbonate of soda (baking soda)
• 4 eggs
• 230 g (8 oz) unsalted butter, softened to room temperature
• 1 tablespoon vanilla extract
• 1 cup sugar
• 1 cup milk

• 7 cups icing sugar (powdered sugar)
• 115 g (4 oz) butter, softened
• Up to ½ cup warm water, added gradually

1. Preheat the oven to 185°C (365°F). Line your cupcake baking tins with paper cupcake holders.
2. Cream the butter and sugar. Place the softened butter, sugar and vanilla extract into your mixer. Beat until well combined and creamy.
3. Add the eggs. Add the eggs one at a time, mixing well after each addition.
4. Add the first flour mixture. Add 1 cup of flour, the baking powder and a pinch of bicarbonate of soda. Continue mixing.
5. Add the milk and remaining flour. Pour in approximately half the milk, followed by another cup of flour. Mix until combined.
6. Finish the batter. Add the remaining milk and final cup of flour. Mix until everything is well incorporated.
7. Fill the cupcake holders. Evenly spoon the mixture into the prepared paper cupcake holders.
8. Bake. Place in the oven for approximately 15 minutes, or until the cupcakes are lightly golden and a skewer inserted into the centre comes out clean. Every oven is different, so keep an eye on them. Some may be ready a little earlier, while others may need a few extra minutes.
9. Allow to cool. Remove the cupcakes from the oven and let them cool completely before icing.

1. Place the softened butter into your mixer and gradually add some of the warm water. Mix until blended.
2. Add 1 cup of sifted icing sugar and begin mixing.
3. Gradually add the remaining icing sugar, a tablespoon at a time, mixing continuously until the buttercream becomes smooth and creamy.
4. Adjust the consistency with a little more warm water if needed. The buttercream should be soft enough to pipe through an icing bag but firm enough to hold its shape once piped onto the cupcakes.
5. Once the cupcakes have cooled completely, pipe the buttercream generously onto each cupcake.
6. 
   

Now eat one before your kids and friends devour them! ❤️

CorCooks — Yes, from scratch.