Michael C's Vanilla Cupcakes – a delicious recipe with butter, caster sugar, eggs, flour, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180C/350F.
2
Line a muffin tray with muffin cases.
3
Cream the butter and sugar until the mix is pale and smooth.
4
Add the eggs, one at a time.
5
Combine the two flours in a seperate bowl.
6
Put the milk in a jug and add the vanilla.
7
Add 1/3 of the flours and 1/3 of the milk-vanilla mix and beat well, repeat twice more.
8
Fill all the muffin cases with the mixture.
9
Bake in the preheated oven for 25 minutes until raised and golden-brown.
10
Transfer to a wire rack to cool.
11
VARIATION!!!!
12
If you like, you can replace the vanilla with lemon essence!!!
13
Taste the batter and if it gives of a good, strong lemon flavour you can bake as normal!
14
!
759
kcal
Calories
29
g
Fat
111
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 110 grams unsalted butter at room temperature, 225 grams caster sugar, 2 large eggs, 150 grams sifted self-raising flour, and more.
Yes, Michael C's Vanilla Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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