Vanilla cupcakes

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Preheat the oven to 175 °C. Line a standard 12-cup muffin pan with paper liners.

2. 02

   Beat the 110 g butter with the granulated sugar for 3 minutes, until pale. Beat in the eggs one at a time, then add 5 ml vanilla.

3. 03

   Sift the flour, baking powder, and salt. Add in three batches, alternating with the 120 ml milk, mixing on low speed just until combined.

4. 04

   Divide the batter between the liners, filling them two-thirds full. Bake for 18 to 20 minutes; a skewer should come out clean and the tops should spring back when gently touched.

5. 05

   Leave in the pan for 5 minutes, then transfer to a rack. Cool for about 55 more minutes before decorating.

6. 06

   Beat the 100 g frosting butter with the powdered sugar for 3 minutes. Add the 15 ml milk and the remaining 5 ml vanilla. Spread or pipe over the cooled cupcakes. Refrigerate for up to 3 days and let come to room temperature before serving.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.