Vanilla Cupcakes

Fluffy vanilla sponge with light and airy frosting. Who could say no to that? This easy recipe is perfect for picnics, afternoon tea, birthday parties or any other occasion! 

Ingredient for 12 cupcakes

for the cupcakes:

• 3/4 cups self-rising flour
• 2/3 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup milk
• 1 teaspoon pure vanilla extract

for theVanilla buttercream:

• 2/3 cup unsalted butter, softened
• 3 cups icing sugar
• 1/2 cup whole milk 
• 2 tsp vanilla extract
• gel food colour of your choice
• Confetti sprinkles for decoration (or sprinkles of your choice) 

Instructions

for the cupcakes:

• In a small bowl, combine flours, set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. 
• Add the eggs and mix in medium speed. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scrape down the sides of the bowl in between each time. Beat until ingredients are incorporated but do not over beat. 
• Divide batter with an ice cream scoop in to a 12 cupcake tin lined with muffin cases. Fill about three-quarters full. 
• Bake in a preheated oven at 180C degree until a cake tester inserted in the center comes out clean about 20 to 25 minutes.
• Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tin, and cool completely on the rack. 
• Once cupcakes have cooled, use a spatula or a piping bag with a tip of your choice to frost tops of each cupcake. Decorate with sprinkles and serve at room temperature.

for the Vanilla buttercream:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. 
• Add icing sugar, milk, and vanilla. Beat on medium speed until smooth and fluffy, 3 to 5 minutes. 
• Gradually add more milk if needed. At this stage you can add the gel food colour of your choice, mix well and decorate the cupcakes.  Store in an airtight container for up to 3 days.