Eric Lanlard's vanilla cupcakes recipe

1. 1

   Preheat the oven to180C (fan 150) 350F, gas mark 4.

2. 2

   Line a 12 cup muffin tin with cupcake papers.

3. 3

   In a small bowl, using an electric handwhisk at medium speed, cream the butter until smooth.

4. 4

   Add the sugar gradually and continue beating until fluffy, about 3 minutes.

5. 5

   Add the eggs one at a time, beating well after each addition.

6. 6

   Add the flour in three stages, alternating with the milk and vanilla.

7. 7

   With each addition, beat until the ingredients are incorporated but do not over beat.

8. 8

   Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

9. 9

   Carefully spoon the batter into the cupcake papers, filling them about three quarters full.

10. 10

    Bake in the pre heated oven for 18 minutes.

11. 11

    Cool the cupcakes in the tins for 15 minutes.

12. 12

    Remove from the tins and cool completely on a wire rack before icing.

13. 13

    Ice the cupcakes with cream cheese frosting.

* Per serving · 4 servings · Values may vary.

No additional tips available.