Basic Vanilla Cupcakes: a soft sponge made with a dry cake mix and topped with fresh buttercream ❤
Hello! I wanted to do a quick post to share this new recipe with you and to share some kind words ❤ You will most likely be aware that things are a little difficult right now and they are changing day to day. For me baking is often a way to de-stress and forget about worries, even if this is just for a short time. I really wanted to share that if you’re finding it difficult to get ingredients there are still ways to bake and have yourself a few hours baking ❤
My local cake supply shop stocks cake mixes that you only have to add water and oil to, and before this I’d never tried them! I was pleasantly surprise by the quality and made extra just so I could taste test them even further… I mean why not?! The texture and flavour is different but that doesn’t mean bad… they actually tasted delicious!!
This is definitely not an ad but instead another option for you if you want to keep baking if you don’t have what you need! I purchased my mix from Iced Jems but there may be something similar local to you. I made these for Mother’s Day and the sponge is topped with a simple vanilla buttercream and a fondant rose.
The mix comes in a large bag and as I didn’t want to make 40 cupcakes I’ve scaled it down to make just 12 cupcakes.
I love baking and blogging and will continue to share recipes with you all to give you ideas or just to brighten your day with yummy baking! ❤ Stay safe everyone and lets bake our way through this!! ❤
To make 12 cupcakes:
- 300g Cake Mix (mine is a Madeira Cake Mix from Iced Jems)
- 150g water
- 50g vegetable oil
- 250g unsalted butters
- 500g icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- pink food colouring
- Sprinkles/fondant roses
- Follow the method on the packet to make the cupcakes. I baked them at 160C fan/180/Gas Mark 4/ 350F for 15 minutes.
- To make the buttercream whip the butter for 10 minutes until pale and larger in size. Add in the icing sugar slowly and mix for a few minutes more. Add the milk and vanilla and mix again. Add the pink food colouring and mix again.
- Fill a piping bag with the buttercream and pipe onto cooled cupcakes. Decorate with sprinkles or fondant roses.