Vanilla Cupcakes

Simple and tasty afternoon treat


Ingredients

Cake mix

3 large free range eggs

Weight of eggs (in shells) in equal quanities: Shipton Mill organic self raising flour, golden caster sugar and softened butter

2 tbspn fresh milk

1 tspn vanilla bean extract

Icing

50g softened butter

150g icing sugar

1 tspn vanilla bean extract

 

Method

Preheat the oven to 190 degrees centigrade (or adjust for electric fan oven or gas).

Line a 12-hole muffin tin with cupcake cases.

Sieve the flour into a large mixing bowl and then add remaining cake ingredients.

Beat using an electric hand mixer (or similar) until completely combined and pale in colour.

Divide mixture between the cupcake cases.

Place in centre of oven and cook for 18-20 minutes until well risen and golden brown in appearance.

Remove from oven and cool on a wire tray.

Make the icing by mixing the ingredients listed above and then fill the cupcakes (I cut a disc from the top of the cakes and fill with a generous teaspoon of butter icing.

Dust with icing sugar to finish.