Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Wednesday, 22 April 2015

Simple Vanilla Cupcakes

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 I thought it would be fun today to show you my simple "go to" cupcake recipe that I use all the time when I want to make vanilla cupcakes.  They are easy to make, always turn out and delicious.  In short . . .  they are the perfect vanilla cupcake.

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They are as easy as dumping all of the cake ingredients into a bowl and whipping them together with an electric whisk.

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They bake up moist, light and fluffy every time.   I flavour them with vanilla and a hint of lemon extract.  Lemon enhances the vanilla flavour.  Did you know that?  It's true!

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I've also included a recipe for a simple buttercream.   I just spread it on.  These aren't meant to be wors of art . . .  simply a bit of something that does you good.  Who doesn't like a little cake just for you?

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You can decorate them or not as you wish.  I had some leftover candy coated milk chocolate easter eggs, so I just crushed them and sprinkled them on top.  They went down a real treat!

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*Simple Vanilla Cupcakes*
Makes 8

This is a simple, quick, easy and tasty vanilla cupcake recipe with a vanilla buttercream icing. It is my "go to" cupcake recipe. 

For the cakes:
100g soft margarine (1/2 cup)
100g of caster sugar (1/2 cup)
2 large free range eggs
100g self raising flour (3/4 cup plus 2 TBS)
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp lemon extract 

For the icing:
175g of butter, softened (1/2 cup plus 4 TBS)
350g of icing sugar,sifted ( 2 2/3 cups)
few drops vanilla (1 TBS approx.)
sprinkles (optional) 

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Preheat the oven to 200*C/400*F/ gas mark 6.  Line 9 cupcake molds with papers.  Set aside. 

Put all of the cake ingredients into a bowl.  Beat with an electric whisk for 2 to 3 minutes, until well blended and smooth.   Half fill the paper cases with the batter.   Bake for 15 to 20 minutes, until well risen and golden brown and the tops spring back when lightly touched.  Lift out of the cupcake tin and allow to cool completely on a wire rack.

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To make the icing, using an electric whisk, beat the butter, icing sugar along with a few drops of vanilla and just a touch of milk to give you a light and smooth icing.   Spread the icing on top of the cake and add sprinkles or not as desired.


  1. Thanks Monique! A great compliment coming from you! xoxo

  2. Yum! My two favorite things - vanilla and cupcakes! thanks for posting!

  3. You're welcome Laurie. Everyone needs a good simple cupcake recipe! xx


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