Vanilla Cupcakes With Butter Icing
Tips
Play around with your own colour and flavour combinations using Robertsons Food Colouring and Essences.
Yellow + blue = green
Red + blue = purple
Yellow + red = orange
Use a toothpick and dip it in the colouring and then add to icing to prevent adding to much. Do this until you get the desired colour.
Use white margarine instead of butter for a whiter icing.
Margarine may be used instead of butter.
Use a zip lock or plastic bag as a piping bag. Snip the end off at an angle or in a v-shape.
*Alternatively, pour mixture into two 20 cm in diameter cake pans sprayed with Cook ‘n Bake Original or Butter Flavoured Non-stick Spray. Line the base with baking paper.
Using only our finest ingredients, these simple vanilla cupcakes are sure to be a crowd pleaser!
Feeds
24Person
Preparation time
60Min.
intermediate
Ingredients
- Vanilla Cupcakes:
- 375 ml cake flour
- 15 ml Robertsons baking powder
- 2.5 ml salt
- 3 large eggs
- 250 ml castor sugar
- 5 ml Robertsons vanilla essence
- 250 ml hot milk
- 80 ml oil
- Butter Icing:
- 120 g soft butter
- 240 g icing sugar, sifted
- 30 to 45 ml milk
- 5 ml Robertsons vanilla essence
- A few drops Robertsons food colouring (optional)
Preparation method
Nutrition
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