Vanilla Cupcake with Rainbow Sprinkles

This is a foolproof sweet recipe that can be used for all occasions. You can serve it up quickly for guests who decided to pop in for a visit, the school bake sale or for birthday parties. This will be a sure winner.

This recipe is adapted from Donna Hay’s One-Bowl Vanilla cake recipe and has been further improved and enhanced. 

Recipe: 12 – 18 cupcakes

125g unsalted butter, melted and cooled

225g self-raising flour sifted

200g caster sugar

2 teaspoon vanilla extract

2 eggs

125ml milk

Step 1 – Preheat oven to 160 degrees

Step 2 – In a bowl, sift the 225g self-raising flour and add in 200g caster sugar.

Step 3 – Use a separate bowl for the wet ingredients. Melt and cool the butter, add in the 125ml of milk, vanilla extract as well as the 2 eggs which you have slightly beaten. Mix well.

Step 4 – Add wet ingredients to the bowl of dry ingredients. Mix well with a whisk but do not overmix it.

Step 5 – Get your muffin trays, and scoop the mixture individually into the cupcake cases. Bake for 20 – 25 mins or until cooked when tested with a skewer.

Step 6 – Take the ready cupcakes out from the oven and let it cool in a tray on the wire rack.

You will find that white chocolate ganache icing is the perfect icing as you get that lovely whipped look without the butter and it is absolutely delicious.

Enjoy!

Top Tips:

Use a whisk if you are lazy to sift the flour, it works!

Most Australia butter comes in the block size of 250g, half it and melt butter in the microwave for 10 sec burst of 4 times.

It’s really important to cool the cupcakes before icing. It should take around an hour for cupcakes to cool. So always prepare your dessert first before cooking for your main course if you are entertaining.

Making these tasty morsels of cupcakes is easy more so with White Chocolate ganache icing which is really simple to make and it tastes delicious.

3 parts of chocolate to 1 part of milk (only for white chocolate chips only)

200g white chocolate baking chips

66g of milk

2 Tablespoon of butter

Step 1 – Get a glass bowl and pour milk into the white chocolate baking chip

Step 2 – Put the bowl into the microwave for 1 minute and give it a good stir after. If after whisking, there are still solid chips in the bowl. Pop it back into the microwave for an extra 30 seconds. Combined them well with a good whisking.

Step 3 – Put the well combined white chocolate ganache in the fridge and chill it for 10 minutes

Step 4 – Beat the white chocolate ganache for around 3 to 5 minutes and you will find them it will be beautifully whipped with a similar texture of butter icing. Easy to spread to decorate and taste amazing!