Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
Buttercream
- 125grams butter, softened
- 3 cup icing sugar mixture
- 2teaspoons milk
- 1teaspoons vanilla essence
- 1/2 cup vegetable oil
- 2 large free range eggs
- 1/2 cup milk
- 2teaspoons vanilla essence
- 1 1/4 cup self-raising flour
- 3/4 cup caster sugar
Nutrition per serving
2060kJ / 492Cal
2060 Kilojoules or 492 Calories
24% of daily energy intake*
Protein
3.0grams
Fat
20.3grams
Carbs
74.2grams
Sugars
64.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Add this classic and super easy vanilla cupcake recipe to your baking repertoire. It's an essential recipe you can customise to your liking and use time and time again.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3-cup capacity muffin pan with paper cases.
Step 2 of 3
Combine oil, eggs, milk and vanilla in a jug. Place flour and sugar in a large bowl and stir to combine. Create a well in the centre, then pour in oil mixture, folding until just combined. Divide mixture among paper cases and bake for 20 minutes or until golden and cake springs back when lightly touched. Transfer to a wire rack to cool completely.
Step 3 of 3
To make the buttercream, use an electric mixer to beat butter for 5 minutes or until pale and creamy. Add icing sugar, 1 tbs at a time, beating until combined. Add milk and vanilla, then beat for about 30 seconds or until smooth. Spoon buttercream into a piping bag fitted with a large star nozzle. Pipe icing onto cupcakes. Serve.
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