Basic Vanilla Cupcakes
A light, fluffy sponge and has a subtle taste of vanilla. It is so delicious, and is my go-to recipe when I’m making a quick batch of cakes. I always use this as a base when I’m experimenting with new flavours too – it’s so easy to swap out the vanilla for lemon zest, a handful of berries or any other flavour that takes your fancy.
Basic Vanilla Cupcakes
A light, fluffy sponge and has a subtle taste of vanilla. It is so delicious, and is my go-to recipe when I’m making a quick batch of cakes. I always use this as a base when I’m experimenting with new flavours too – it’s so easy to swap out the vanilla for lemon zest, a handful of berries or any other flavour that takes your fancy.
Open in Cookpad AppSteps
- 1
Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- 2
Line a cupcake tin with cases and set aside
- 3
Place the self raising flour, margarine, eggs, sugar and milk into a bowl and using an electric mixer beat together until light and fluffy, then stir through the vanilla paste and spoon in the mixture into your prepared tin.
- 4
Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- 5
Once ready, remove from the oven.
- 6
Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- 7
Once cool, ice and decorate as you please.
- 8
Store in an airtight container, and keep in a cool, dry place for up to 4 days.
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