Basic Vanilla Cupcakes

Basic Vanilla Cupcakes: a soft sponge made with a dry cake mix and topped with fresh buttercream <3

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Hello! I wanted to do a quick post to share this new recipe with you and to share some kind words <3 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 <3

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!!

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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! <3 Stay safe everyone and lets bake our way through this!! <3

Ingredients

To make 12 cupcakes:

  • 300g Cake Mix (mine is a Madeira Cake Mix from Iced Jems)
  • 150g water
  • 50g vegetable oil

Buttercream:

  • 250g unsalted butters
  • 500g icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • pink food colouring
  • Sprinkles/fondant roses

Recipe

  1. Follow the method on the packet to make the cupcakes. I baked them at 160C fan/180/Gas Mark 4/ 350F for 15 minutes.
  2. 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.
  3. Fill a piping bag with the buttercream and pipe onto cooled cupcakes. Decorate with sprinkles or fondant roses.

Enjoy!!

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Happy Baking!!

Becky xx

 



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