Name: Vanilla cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 375 ml cake flour; 15 ml Baking powder; 2.5 ml salt; 3 large eggs; 250 ml castor sugar; 5 ml Vanilla essence; 250 ml milk hot; 80 ml canola oil; 120 g butter softened; 240 g icing sugar sifted; 30-45 ml milk; 5 ml Vanilla essence; Food colouring optional

Recipe Disclaimer

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Ingredients (13)

For the vanilla cupcakes

375 ml	cake flour
15 ml	Baking powder
2.5 ml	salt
3	large eggs
250 ml	castor sugar
5 ml	Vanilla essence
250 ml	milk — hot
80 ml	canola oil

Butter cream icing

120 g	butter — softened
240 g	icing sugar — sifted
30-45 ml	milk
5 ml	Vanilla essence
	Food colouring — optional

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Method:

To make the cupcakes

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.

To make the icing

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.

Ice, decorate and enjoy.

Flavour variations

Caramel and banana cupcakes:

Replace Robertson’s Vanilla Flavour Essence in cupcakes with 2.5 ml Robertson’s Caramel Flavour Essence and 2.5 ml Robertson’s Banana Flavour Essence. Add 2.5 ml Robertson’s Caramel Flavour Essence and 2.5 ml Robertson’s Banana Flavour Essence to the butter icing instead of Robertson’s Vanilla Flavour Essence. Drizzle with melted caramel.

Strawberry cupcakes:

Replace Robertson’s Vanilla Flavour Essence in cupcakes with 5 ml Robertson’s Strawberry Flavour Essence. Add 3 ml Robertson’s Strawberry Flavour Essence and add a few drops Robertson’s Red Food Colouring to the butter icing. Decorate with fresh strawberries and/or other berries of your choice.

Citrus cupcakes:

Replace Robertson’s Vanilla Essence in cupcakes with 2.5 ml Robertson’s Orange Essence and 2.5 ml Robertson’s Lemon Essence. Add 2.5 ml Robertson’s Lemon Flavour Essence and 2.5 ml Robertson’s Orange Flavour Essence to the icing instead of Robertson’s Vanilla Flavour Essence. Decorate with lemon and orange zest.

Lemon and poppy seed cupcakes:

Add 45 ml poppy seeds to the flour mixture for the cupcakes and use 2.5 ml Robertson’s Lemon Flavour Essence instead of Robertson’s Vanilla Flavour Essence. Add 2.5 ml Robertson’s Lemon Flavour Essence instead of Robertson’s Vanilla Flavour Essence to the butter icing. Decorate with lemon zest and a sprinkling of poppy seeds.

Chocolate cupcakes:

Sift 45 ml Robertson’s Cocoa Powder together with the flour. Add 30 – 45 ml Robertson’s Cocoa Powder to the butter icing and decorate with chocolate curls or dust with Robertson’s Cocoa Powder. Add a few drops of Robertson’s Peppermint Flavour Essence for a choc mint variation. Decorate with chocolate curls and mint leaves.

Tips

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

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.