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This is my go-to vanilla cupcake recipe with a moist, soft, buttery cake and a light marshmallow frosting that’s fluffy and not too sweet.

THE KATE TIN CLASSICS

Classic Vanilla Cupcakes
Yields 24
Print
Ingredients
  1. 250g salted butter, at room temperature
  2. 300g castor sugar
  3. 2 tsp vanilla extract
  4. 4 large eggs, at room temperature
  5. 270g self-raising flour
  6. 250ml milk
Frosting
  1. 460g white sugar
  2. 1 tsp honey
  3. 160ml water
  4. 4 large egg whites, at room temperature
  5. 1 vanilla pod (scraped seeds only) or 5ml (1 tsp) vanilla extract
  6. Pinch of salt
Instructions
  1. Preheat the oven to 180 degrees celsius (160 if you have a fan-forced oven). Cream the butter, sugar and vanilla together until light and fluffy - about 8-10 minutes. Gradually add the eggs one at a time and beat well in between each addition. Sift over the flour and add the milk gradually and beat again. Spoon into 2 x muffin tins lined with cupcake wrappers (fill each cup 2/3 full) and bake in the preheated oven for 12-15 minutes or until golden and a skewer comes out clean. Allow to cool completely.
  2. To make the frosting, combine the sugar, honey and water and bring to a boil over high heat. Cook the syrup until it reaches soft-ball stage (116 degrees celsius).
  3. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, vanilla, and salt until stiff peaks form.
  4. When sugar mixture has reached 116 degrees, pour it into the beaten egg whites down the side of the bowl while beating constantly on high speed, until the mixture is cool and thick, about 7 minutes. Place the frosting in a piping bag fitted with a star nozzle and pipe onto the cupcakes immediately.
The Kate Tin https://thekatetin.com/