Looking for some school holiday fun? Why not bake and decorate some cupcakes with your little master chefs these school holidays? Keep reading for my scrumptious + EASY vanilla cup cake recipe. I've also included an allergy free version of the recipe too!
Vanilla cup cake recipe (makes 12) – standard recipe
What you need...
115g unsalted butter (room temp or warmed a teeny bit in your microwave)
1 cup caster sugar
1 teaspoon vanilla extract
2 eggs
3/4 cup milk
1 cup plain flour
1 cup self raising flour
What to do...
Preheat your oven to 170 (fan forced).
Beat the butter and sugar in your mixer until light and fluffy. The colour should be nice and pale and the texture almost silky smooth. On medium to high speed, this usually takes me around 5 minutes.
Add your eggs (one at a time) and your vanilla - beating well after each egg.
Add your milk and flour alternately and just fold. If you over mix your cupcakes won't be nice and fluffy.
Spoon mixture into your pretty cupcake cases. I use 2 spoons to scoop them in or you can use an ice cream scoop. Bake for around 18-20 minutes. Do not over bake or they won’t be soft and scrumptious!
What you need...
115g unsalted butter (room temp or warmed a teeny bit in your microwave)
1 cup caster sugar
1 teaspoon vanilla extract
2 eggs
3/4 cup milk
1 cup plain flour
1 cup self raising flour
What to do...
Preheat your oven to 170 (fan forced).
Beat the butter and sugar in your mixer until light and fluffy. The colour should be nice and pale and the texture almost silky smooth. On medium to high speed, this usually takes me around 5 minutes.
Add your eggs (one at a time) and your vanilla - beating well after each egg.
Add your milk and flour alternately and just fold. If you over mix your cupcakes won't be nice and fluffy.
Spoon mixture into your pretty cupcake cases. I use 2 spoons to scoop them in or you can use an ice cream scoop. Bake for around 18-20 minutes. Do not over bake or they won’t be soft and scrumptious!
Allergy free vanilla cupcake recipe (makes 12)
1 tablespoon of white vinegar
1 1/2 cups rice milk
2 cups of caster sugar
2 1/4 cups of self-raising flour – gluten free can be used (such as white wings)
2 teaspoons of baking powder – gluten free is now available in supermarkets
1/4 teaspoon salt
1/2 cup of vegetable oil or coconut butter or coconut oil
2 teaspoons of vanilla extract
What to do...
Preheat your oven to 170 (fan forced).
Combine the vinegar, oil and milk and put aside. Add all remaining ingredients to your mixer and mix on low speed to combine. Pour over your vinegar, oil and milk mixture.
Set the mixer to low and beat just long enough to combine everything. Crank up the mixer to medium speed and mix for a few minutes.
Spoon mixture into your pretty cupcake cases. I use 2 spoons to scoop them in or you can use an ice cream scoop. Bake for around 18-20 minutes. Do not over bake or they won’t be soft and scrumptious!
1 tablespoon of white vinegar
1 1/2 cups rice milk
2 cups of caster sugar
2 1/4 cups of self-raising flour – gluten free can be used (such as white wings)
2 teaspoons of baking powder – gluten free is now available in supermarkets
1/4 teaspoon salt
1/2 cup of vegetable oil or coconut butter or coconut oil
2 teaspoons of vanilla extract
What to do...
Preheat your oven to 170 (fan forced).
Combine the vinegar, oil and milk and put aside. Add all remaining ingredients to your mixer and mix on low speed to combine. Pour over your vinegar, oil and milk mixture.
Set the mixer to low and beat just long enough to combine everything. Crank up the mixer to medium speed and mix for a few minutes.
Spoon mixture into your pretty cupcake cases. I use 2 spoons to scoop them in or you can use an ice cream scoop. Bake for around 18-20 minutes. Do not over bake or they won’t be soft and scrumptious!
Buttercream topping
In your mixer beat 250g unsalted butter (or coconut butter or dairy free butter) until light and fluffy. Add 500g icing sugar/mixture (gluten free now vailable) in 3 or 4 batches and continue beating until nice and smooth. Add a tablespoon of milk (or rice milk) if you the consistency is not to your liking. Add vanilla extract or other flavouring. Voila! Your scrumptious buttercream is ready to be used!
In your mixer beat 250g unsalted butter (or coconut butter or dairy free butter) until light and fluffy. Add 500g icing sugar/mixture (gluten free now vailable) in 3 or 4 batches and continue beating until nice and smooth. Add a tablespoon of milk (or rice milk) if you the consistency is not to your liking. Add vanilla extract or other flavouring. Voila! Your scrumptious buttercream is ready to be used!
Decorating!
Colour your buttercream using gel colours if possible (some supermarkets stock these or you can visit your local cake decorating supply store). Liquid colours will curdle the buttercream so avoid them!
I like to use whatever I can find in my pantry or the supermarket to decorate. My local supermarket has lots of baking goodies such as small marshmallows, teeny fondant decorations like flowers, hearts, and sporting themed decorations, sprinkles, smarties and other confectionery. All of these are perfect for baking with your little ones anytime – but especially during school holidays. Happy baking!
Colour your buttercream using gel colours if possible (some supermarkets stock these or you can visit your local cake decorating supply store). Liquid colours will curdle the buttercream so avoid them!
I like to use whatever I can find in my pantry or the supermarket to decorate. My local supermarket has lots of baking goodies such as small marshmallows, teeny fondant decorations like flowers, hearts, and sporting themed decorations, sprinkles, smarties and other confectionery. All of these are perfect for baking with your little ones anytime – but especially during school holidays. Happy baking!
If you are a DIY kinda mamma then grab my FREE cake decorating book here
Image credits via Pinterest: Betty Crocker, Chelsea's Messy Apron, Wine and Glue
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