WWDH - Vanilla Cupcakes with Vanilla Buttercream Icing

 Today is Wednesday with Donna Hay so I am joining in for a change. My brother asked for cupcakes so I thought it was an opportune way to make another Donna recipe.

These cupcakes are from Donna’s Modern Classics Book 2. I combined the cupcakes from one recipe with a half batch of her buttercream recipe. The cupcake recipe is unusual in that everything is dumped into  the bowl at once and beaten until smooth and creamy. I was a bit worried about the batter getting tough but I went with it.

I am yet to try one of these cupcakes, so I am unsure of the flavour outcome. However, the texture seems ok - not tough or rubbery, so that’s a revelation. [Update - these cakes are good - not tough at all despite the unorthodox method.]

To make these cupcakes, you will need;

125g softened butter

3 eggs

1 1/2 cups plain flour

1 1/2 teaspoons baking powder

2/3 cup sugar

1/4 cup milk

1 teaspoon vanilla

Preheat your oven to 180 degrees Celsius and line or grease a 12 hole muffin tin.

Put all of the ingredients into a bowl and beat until pale and smooth.

Divide the batter evenly between the muffin tin holes and bake for 18-20 minutes.

Turn the cooked cupcakes out onto a wire rack to cool completely.

Once cool, ice them with buttercream made by beating 125g butter until smooth and creamy; sift in 1/2 cup icing sugar and beat until smooth and blended; beat in 1/2 teaspoon vanilla and colouring (optional).