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Saturday, May 1, 2010

Vanilla Cupcakes

  • 250g Butter (Room Temperature)/ 275g Caster Sugar/ 4 Eggs/ 2 tsp Vanilla Extract/ 1 cup Full Cream Milk/ 380g Self Rising Flour/ Icing Sugar (Optional)
  • Preheat oven to 180 C. Prepare 2 12-cup muffin trays.
  • Cream the butter and sugar with an electric mixer until light and fluffy.
  • Beat in eggs one by one, making sure each are well incorporated before adding the next.
  • Stir in the vanilla extract and milk.
  • Sift in the flour then fold the mixture until well combined.
  • Spoon a tablespoon of batter into each muffin case
  • Bake for 30-35 minutes or until golden brown. When cooled sift some icing sugar over muffins.
  • Keeps in air tight container for 3-4 days.

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