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. 

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125g unsalted butter, melted and cooled

225g self-raising flour sifted

200g caster sugar

2 teaspoon vanilla extract

2 eggs

125ml milk

 

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[youtube https://www.youtube.com/watch?v=_UjxICB0MKA?feature=oembed&w=1200&h=675]

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!

 

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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.

 

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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