Granny Annie’s Vanilla Bean Cup Cakes

Recipe makes 14 free standing cup cakes

Cup Cake Ingredients:

100gm butter

½ cup castor sugar

1 cup SR flour

1 egg

1tsp vanilla extract or seeds from a vanilla bean pod

½ cup milk

pinch of salt

Icing Ingredients:

125g unsalted butter

500gm icing mixture

1-2 tsp vanilla extract or seeds from a vanilla bean pod

1-2 tablespoons of milk

Instructions

  • Preheat oven to at 140-160 degrees.
  • Cup Cakes:

    Cream butter and sugar on high speed for 5 minutes.
    Add egg and mix allowing to combine.
    Add half the flour and half the milk with the vanilla and mix to combine.
    Add remaining flour and remaining milk.
    Mix through to combine to a smooth batter.
    Scoop into teal free standing cupcake holders with a 40ml ice cream scoop.
    Bake for 12 minutes or until golden brown at 140-160 degrees.
  • Icing:

    Cream butter and icing sugar on high speed for 5 minutes.
    Slowly add milk and vanilla till the correct consistency is reached.
    NB - you may need to add more milk to get the correct consistency.

  • Place icing in a piping bag and ice cupcakes once they are completely cooled.