Vanilla Cupcake


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Vanilla cupcake is not only easy but also tasty. Do try your hand on these.

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Vanilla Cupcake recipe - How to make Vanilla Cupcake

Preparation Time:    Cooking Time:    Total Time:     Makes 24 cupcakes
Show me for cupcakes


For The Vanilla Buttercream
1 cup (2 sticks) unsalted butter , softened
6 cups confectioners' sugar
1/2 cup milk
2 tsp vanilla extract

For The Cupcakes
1 1/2 cups self raising flour
1 1/4 cups plain flour (maida)
1 cup unsalted butter , softened
2 cups sugar
4 large eggs , at room temperature
1 cup milk
1 tsp vanilla extract
For the vanilla butter cream icing

    For the vanilla butter cream icing
  1. In a large mixing bowl combine the butter with 4 cups of sugar, milk and the vanilla extract and beat with an electric beater on medium speed till smooth and fluffy.
  2. Gradually add the remaining 2 cups of sugar, 1 cup at a time and keep beating till it is thick and of spreading consistency.
  3. Add more sugar depending on your taste and preference.
  4. Store the icing in an air tight container and keep aside.

For the cupcakes

    For the cupcakes
  1. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers. Keep aside.
  2. 2.In a small bowl, combine the self rising and all purpose flour and keep aside.
  3. 3.In a large bowl, on the medium speed of an electric beater, cream the butter until smooth. Add the sugar gradually and beat until fluffy, for about 3 minutes.
  4. 4.Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the
  5. 5.Carefully spoon the batter into the prepared cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes in a pre- heated oven at 180 º C or until a cake tester inserted into the center of the cupcake comes out clean.
  6. 6.Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

How to proceed

    How to proceed
  1. Put the prepared cupcakes on a dry plate and place the frosting on top and serve.

Handy tip

    Handy tip
  1. Do not store the icing in the refrigerator as that will make it set.It will stay fresh upto 3 days in room temperature.

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This recipe was contributed by vrunda naik on 09 Mar 2011

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