Vanilla Cupcake Recipe

This vanilla cupcake recipe came out of a magazine many years ago. It is now a scrunched up, tatty piece of paper and I have no idea where it originally came from. What I do know is that these vanilla cupcakes are easy and delicious.

I call these my best ever vanilla cupcakes. They are quick to make and perfect for the kids when learning to cook.

Unlike most vanilla cupcake recipes, it can be made the day before needed as it remains really fresh and moist.

I am sure that once you make these cupcakes, they will become a family favorite. It is one of those recipes that you keep coming back to.

Last year I submitted this easy cupcake recipe for a cookbook that the children's school was publishing. I have lost count of the people who have commented to me about making this recipe and that their family loved the cupcakes.

These cupcakes are perfect to butterfly. When lemons are abundant I love to make lemon butter and use this as the filling. They then only need a light dusting of confectioners (icing) sugar to become a perfect morning or afternoon tea treat.

Prep Time	Cooking Time	Servings	Difficulty
5 minutes	15 minutes	24	Easy

Ingredients

• 2 eggs
• 7 fl oz (200 ml) thickened cream
• 1 tspn vanilla essence
• ¾ cup castor sugar
• 1 cup self-raising flour, sifted

Method

Preheat oven to 350F (180C).

Place cupcake liners in cupcake tray.

Crack eggs into a 8 fl oz (250 ml) measuring cup and then fill the cup to the top with thickened cream.

Pour into a mixing bowl and beat with an electric mixer for one minute.

Add the vanilla essence and sugar, beating for three minutes.

Fold in the self-raising flour and stir until blended.

Spoon mixture into cupcake trays.

Bake for 15-20 minutes or until golden.

Stand in trays for 5 minutes before turning onto a wire rack to cool.

Told you they were easy!!