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Posh Vanilla Cupcakes with chocolate sprinkles


These cupcakes were so easy to make, having a poorly 4 year old at home who wanted to do some baking I thought these would be the best option and trying to make someone better as they have the most spectacular end result.

I use a great recipe from the Hummingbird Bakery for their vanilla cupcakes, this has never failed and lasts for quite a few days unlike others I have tried that can go quite dry.

Ingredients
  • 120g plain flour

  • 140g caster sugar

  • 1 ½ tsp baking powder

  • a pinch of salt

  • 40g unsalted butter, at room temperature

  • 120ml whole milk

  • 1 egg

  • ¼tsp vanilla extract


    • For the topping
    • 250g icing sugar, sifted
    • 80g unsalted butter, at room temperature
    • 25ml whole milk
    • a couple of drops of vanilla extract
    • chocolate curls to decorate (just a handful)
    1. Preheat the oven to 180°C
    2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk as I do) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
    3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
    4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 22 minutes, or until light golden and the sponge bounces back when touched.
    5. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
    6. When the cupcakes are cold, using a piping bag swirl the icing onto the top of the cupcakes (this takes a bit of practice) and then gently sprinkle over some chocolate sprinkles.
    For the vanilla topping
    1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
    2. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter. Once all the milk has been incorporated, turn the mixer up to high speed.
    3. Continue beating until the frosting is light and fluffy

    This recipe makes 12
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