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Baking Mad Vanilla Cupcakes

Prep Time 15mins

Cooking time 25mins

Serves 8

  • (3 Ratings)

Rate this recipe!

  • (3 Ratings)



    • 100g, Unsalted butter, softened

    • 100g, Silver Spoon Caster sugar

    • 1tsp, Vanilla Extract for the cupcakes

    • 2, Medium eggs, lightly beaten

    • 100g, Self-raising flour

    • 140g, Unsalted butter, softened

    • 280g, Silver Spoon Icing sugar

    • 1tsp, Vanilla Extract for the Icing

    • 1-2tbsp, Red Tractor Assured milk

  1. Preheat the oven to 180C, fan 160C, gas mark 4 and line a 12 hole muffin tin with paper cases. Using either an electric mixer or mixing bowl and whisk, beat the butter and caster sugar together until pale and fluffy, then whisk in the vanilla extract. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
  2. Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter evenly between the cupcake cases and place in the oven for 15 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.
  3. Once completely cooled, remove from the tins.
  4. To frost the cakes, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
  5. Add the remaining icing sugar with one table spoon of the milk, adding more milk if necessary until the mixture is smooth and creamy.
  6. Spoon the icing into a piping bag with a star nozzle and pipe the icing in a spiralling motion onto the cakes in a large swirl.
  7. Top the cupcake with the toppers!

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