Old-fashioned cupcakes

Vanilla cupcakes also hold old-fashioned water icing for a nostalgic retro feel.
  • 245g flour (not self-raising)
  • 175g unbleached plain flour
  • 400g sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 225g unsalted butter, cut into cubes
  • 4 large eggs
  • 225ml full-fat milk
  • 1 tsp pure vanilla essence
  • Old-fashioned icing
  • For the old-fashioned icing
  • 225g room temperature
  • 1kg icing sugar
  • 125ml milk
  • 2 tsp vanilla essence or other flavouring

1) Preheat oven to 160C/Gas 3. Line cupcake tins with paper liners; set aside.

2) Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

3) Add eggs one at a time until combined. Slowly add milk and vanilla to batter until completely mixed, scraping down the bowl as you mix.

4) Scoop batter into baking cups filling about two-thirds full. Bake until a cake tester inserted in the centre comes out clean, 17-20 minutes.

5) Cool and decorate with old-fashioned icing.

Old-fashioned icing:
1) Cream softened butter and add half the sugar, milk and vanilla. Beat with paddle attachment until smooth.

2) Gradually add the rest of sugar to reach icing consistency.

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