By Abbigail Grobler
Vinila cupcakes with buttercream icing
13 steps
Prep:15minCook:20min
This is a simple and easy cupcake recipe with buttercream icing.
Tip: for the buttercream icing to ensure best result leave out the milk when trying out recipes with milk for buttercream icing it always seems to split or be too thin to work with so rather steer away from using milk.
Updated at: Thu, 17 Aug 2023 11:31:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories230.2 kcal (12%)
Total Fat9.7 g (14%)
Carbs34.3 g (13%)
Sugars25.8 g (29%)
Protein2.1 g (4%)
Sodium222.8 mg (11%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Cupcake batter
Buttercream icing
Instructions
Cupcakes
Step 1
Preheat the oven to 180⁰C
Step 2
Prep your muffin tray with 12 paper cupcake holders
Step 3
Cream the margarine and castor sugar together until light of colour
Step 4
Add the eggs one by one to the cream mixture and beat and add your vinnila extract
Step 5
Sift half the self rasing flour into your mixture add the milk and mix into your mixture with a wooden spoon. Add the rest of the flour into the mixture and mix thoroughly.
Step 6
Spoon the mixture into the cupcake holders and bake for 15-20 minutes
Step 7
Allow cupcakes to cool COMPLETELY before decorating
Buttercream icing
Step 8
Beat the margarine with an electric beater for 5 minutes or until light in colour
Step 9
Add the icing sugar in your bowl
Step 10
Mix thoroughly and add your vanilla extract or the extract of your choice
Step 11
If you feel the icing is too thick add 15ml of milk into your mixture pouring slowly to insure your icing doesn't become to thin
Step 12
If you are making all the icing one colour add in your food coloring at this stage and mix thoroughly
Step 13
If you are making multiple colors separate the icing into separate bowls and add the colour of your choice into each bowl and mix thoroughly
Notes
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