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 (or Olivani Spread)
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

Lola & Juno

Our parents loved them, but not as much as we do!!! They were delicious and we will never forget that recipe. We also made them without any parents! Best cupcakes ever made!!!

Reply from Edmonds:

Hi Lola & Juno, so glad you enjoyed them!

rickuy

pretty good and a little bit dry

Melissa kumar

Love Edmonds cook book beautiful recipes in every page

dicky

but me likeee

Melissa

Delicious

hehe

very nice tasted great i throughly enjoyed them

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.