vanilla cupcakes with chocolate icing
Serves: 10-12
  • 120 grams unsalted butter, softened
  • 125 grams caster sugar
  • 185 grams self-raising flour
  • 125 mls milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup icing sugar, sifted
  • ¼ cup cocoa powder, sifted
  • ¼ cup unsalted butter, melted
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  1. Preheat the oven to 180 degrees Celsius. Line a 12 hole cupcake tray with paper patty cases.
  2. Place the butter, sugar, flour, milk, eggs and vanilla extract in a large bowl. Beat with electric beaters on low speed to combine. Increase the speed and beat until smooth and pale - approximately 10 minutes.
  3. Divide mixture between the patty cases and bake for 20-25 minutes, or until cooked and golden
  4. Transfer to a wire rack to cool.
  5. To make the icing, combine all ingredients in a bowl and mix with electric beaters until smooth.
  6. Using a knife or small spatula, spread the icing over the cooled cakes. Set aside to firm the icing.
Recipe by Villiers Brown at