Bakery Style Vanilla Cupcakes
These Bakery Style Vanilla Cupcakes are the moistest, the most ‘vanillery’, soft and sweet cupcakes ever. Perfect for birthday parties, perfect for sneaking one when you just need a sugar rush, perfect for whipping up a batch to take to school for something special.
The great thing about these cupcakes is that they freeze just beautifully – so make a double or triple batch of cupcakes, allow them to cool to room temperature, and then pop them into a ziplock bag for up to two months!
Top these cupcakes with one of the following gorgeous icing ideas:
Method
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Preheat the oven to 180 degrees.
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Place muffin papers into a 12 hole medium sized muffin tin and set aside.
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In a bowl, sift together the self-raising flour and the salt.
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Beat together the butter and the caster sugar until really pale in colour.
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Add the large eggs to the butter mixture, one at a time, and mix well.
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Add the vanilla extract and mix.
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Fold in the dry mixture until just combined (don't overmix).
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Divide the mixture amongst the 12 muffin holes.
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Bake for 15 minutes or until just pale golden.
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Allow cooling before icing.
