Name: Edmonds Cupcakes
Cook time: 15 min
Total time: 15 min
Ingredients: Butter; Vanilla essence; Caster Sugar; Eggs; Flour; Baking Powder; Milk

Ingredients

125g butter, softened
1 tsp vanilla essence
½ cup Chelsea caster sugar
2 eggs
1 cup Edmonds Standard Grade Flour
2 tsp Edmonds Baking Powder
¼ cup Meadow Fresh milk

Method

Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin.
Cream the butter, vanilla essence and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift the flour and baking powder together and fold gently into the creamed mixture. Lastly stir in the milk.
Spoon the mixture into the paper cases and bake for 15 minutes or until the cakes spring back when lightly touched. Transfer to a wire rack to cool and then ice and decorate as you wish.

Add your review

Angela

Yummy, easy vanilla cupcakes. Super moist and fluffy. I made these in a hurry. Melted butter, regular sugar, 2 large eggs and followed the recipe as normal- although I did add an extra 1/4 cup milk as I thought the batter was too thick and I wouldn’t get 12 cupcakes. I got 12 cupcakes perfectly with the extra milk.

matilda

Im just confused can you use any other flour and baking powder

Lorenzah-june

Mmmm so yummy

Niki

This slayed

booboo

I am a kid and it isn't rising maybe i did something wrong?

scarlett

yum

molly

love it my kid were so happy

bekah

very fluffy and yum

Only made 9

Malia

This is always the go-to cupcake recipe for me - with pantry-staple ingredients. It never fails for any occasion.

1 2 3 4 next »

Cupcakes

Products used in this recipe

Add your review

More Recipes