• Chante Minnie

VANILLA CUPCAKES WITH BUTTER ICING

There's nothing vanilla about this simple recipe - Using only our finest ingredients, these cupcakes are sure to be a crowd pleaser!

Play around with your own colour and flavour combinations using Robertson’s Food Colouring and Essences.


Vanilla Cupcakes With Butter Icing

CUPCAKES

375 ml cake flour

15 ml Robertson’s Baking Powder

2.5 ml salt

3 large eggs

250 ml castor sugar

5 ml Robertson’s Vanilla Flavour Essence

250 ml hot milk

80 ml canola oil


Preheat the oven to 180◦ C. Line two 12 x muffin pans with cupcake liners. Sift the flour, baking powder and salt together. Beat the eggs, castor sugar and vanilla essence together for 3 minutes until pale and creamy. Mix the hot milk and oil together. Beat into the egg mixture. Sift the flour into the mixture and mix with a whisk until well combined. Immediately pour the mixture into the prepared muffin pans and bake for 10 – 15 minutes or until a skewer inserted comes out clean. Remove from the oven and transfer to a cooling rack. Leave to cool. Ice and decorate.


Makes 24



BUTTER ICING

120 g soft butter

240 g icing sugar, sifted

30 - 45 ml milk

5 ml Robertson’s Vanilla Flavour Essence

A few drops Robertson’s Food Colouring (optional)


Beat the butter until light and fluffy. Add half of the icing sugar and beat in. Gradually add the remaining icing sugar. Add the vanilla essence and then milk until you have the preferred consistency. Add food colouring of your choice.


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