In order to celebrate a birthday, a cake of some description is always needed in our opinion. Whether it’s in the form of classic chocolate, sponge, or ice cream, birthdays and cake simply go hand-in-hand. We made these cupcakes for a close friend’s birthday this past weekend, and they were just perfect for the occasion. The vanilla cupcakes, which are a firm favourite of ours from an old Donna Hay Magazine, were really quick and easy to whip up. Decorated with a few confectionary favourites, including rainbow sour straps, sprinkles and of course, chocolate coins, the cupcakes came up a treat! Accompanied by the most delicious icing found here, which was so light and fluffy, they certainly looked the part, and were very popular!
250g unsalted butter, softened
1 cup caster sugar
1 teaspoon vanilla extract (or vanilla essence)
4 eggs, lightly beaten
2 cups plain flour, sifted
2 teaspoons baking powder, sifted
½ cup milk
Preheat oven to 160°C.
Line a muffin tray with patty cases.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy.
Gradually add the eggs, beating well after each addition.
Add the flour and baking powder, alternating with the milk, and beat until the mixture forms a smooth batter.
Bake for between 18 to 20 minutes or until golden brown and a skewer inserted comes out clean.
Makes approximately 18 cupcakes.
Donna Hay Magazine Issue 29.