Cupcake recipe

PREP: 20 MINSCOOK: 15 MINS

EASY

SERVES 12

                                                                                                               Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser

•                                                               Can be frozen without the icing
• Vegetarian

• kcal350
• fat19g
• saturates12g
• carbs41g
• sugars34g
• fibre0.4g
• protein3g
• salt0.6g

Fixing{ingredients}

• 110g relaxed margarine 
• 110g brilliant caster sugar 
• 2 enormous eggs 
• ½ tsp vanilla concentrate 
• 110g self-raising flour 
• For the buttercream 
• 150g mellowed margarine 
• 300g icing sugar 
• 1 tsp vanilla concentrate 
• 3 tbsp milk 
• food shading glue of your decision (discretionary)

Method

1. Warmth broiler to 180C/160C fan/gas 4 and fill a 12 cupcake plate with cases. 
   
   
   Utilizing an electric whisk beat 110g mollified margarine and 110g brilliant caster sugar together until pale and cushy then race in 2 huge eggs, each in turn, scratching down the sides of the bowl after every expansion. 
   
   
   Add ½ tsp vanilla concentrate, 110g self-raising flour and a spot of salt, rush until just joined then spoon the combination into the cupcake cases. 
   
   
   Heat for 15 mins until brilliant earthy colored and a stick embedded into the center of each cake confesses all. Leave to cool totally on awire rack. 
   
   
   To make the buttercream, whisk 150g mollified margarine until very delicate then add 300g icing sugar, 1 tsp vanilla concentrate and a spot of salt. 
   
   
   Whisk together until smooth (get going gradually to keep away from an icing sugar cloud) at that point beat in 3 tbsp milk. 
   
   
   In the case of needing to shading, mix in the food shading now. Spoon or line onto the cooled cupcakes.