Simple Icing Vanilla Cupcake

A classic vanilla cupcake delight!

Makes 12 regular cupcakes

Simple Icing  Vanilla Cupcakes              

Makes  12 regular cupcakes


110g unsalted butter, at room temperature                                         Simple Icing 350g

225g caster sugar                                                                             70ml water

2  large eggs                                                                                    ½ tsp vanilla extract

150g self-raising flour, sifted

125g plain flour, sifted

120ml full fat milk, at room temp

1 teaspoon vanilla essence


Preheat the oven to 160C (fan)/180C/350F/gas mark 4 and line a muffin tray with cupcake cases.

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take approx 3 – 5 mins using an electric hand mixer.  Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl.  Put the milk in a jug and add the vanilla essence to it.

Add one-third of the flours to the creamed mixture and beat well.  Pour in one-third of the milk and beat again.  Repeat these steps until all the flour and milk have been added.

Carefully spoon the mixture into the cupcake cases, filling them to about half full.  Bake in the oven for 25 minutes.  To check they are cooked, insert a skewer into the centre of one of the cakes, it should come out clean.

Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. 

In the meantime make up 1 pack of Simple Icing, simply add 70ml water and ½ tsp of vanilla extract and whisk for 5 minutes.

Once the cupcakes are completely cool, ice the cupcakes with vanilla icing.