Kids Details page sections
Kids Vanilla Cupcakes
- Cook - 20 minutes
- Easy
- Servings 24
This Kids Vanilla Cupcake recipe is quick and simple. Check out the step by step photos and video.
- Ingredients
- Method
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What You’ll Need
Cupcakes
- 150g butter, softened
- 1 1/2 cups Chelsea Caster Sugar (338g)
- 2 eggs
- 2 1/2 cups Edmonds Self Raising Flour (375g)
- 1 1/4 cups Meadow Fresh Milk (310ml)
- 2 tsp vanilla extract
Buttercream Icing
- 150g butter, softened
- 2 1/4 cups Chelsea Icing Sugar (338g)
- 2 Tbsp Meadow Fresh Milk
- 1 1/2 tsp vanilla extract
- Raspberries, sugar flowers or sprinkles to decorate
- Discover more in Word Book
- Liners: Liners are paper or foil cups placed inside muffin or cupcake pans before pouring in the batter. They help cupcakes keep their shape and make for easy cleanup.
- Piping Bag: A piping bag is a tool used to decorate cupcakes with icing. It's like a plastic or cloth cone with a small hole at one end for squeezing out icing in different shapes or patterns.
- Want to hear fun fact?
Cupcakes became popular in the early 19th century, and their name originates small cups or ramekins they were baked in, giving them their name!
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Step-By-Step Instructions
Make sure you have an adult to help you.
Get out all of your baking tools. You will need a 150g 6 hole muffin tin, paper cases, electric beater, bowl, measuring cups, measuring spoons, piping bag, wire rack
Gather all of you ingredients. For the Cupcakes you will need 150g butter, 1½ cups Caster Sugar (138g), 2 eggs, 2½ cups Self Raising Flour (375g), 1¼ cups Milk (310mL), 2 tsp Vanilla extract
For the Buttercream Icing you will need 150g butter softened, 2¼ cups Icing Sugar (338g), 2 Tbsp Milk, 1½ tsp vanilla extract, Raspberries, Sugar flowers & sprinkles to decorate
Preheat oven to either 190°C bake or 170°C fan bake, if you’re not too sure get an adult to help you.
Beat the butter and sugar together with an electric beater until light and fluffy.
Add the eggs and then mix well.
Sift the flour.
Add in the milk and vanilla and then beat until smooth.
Fill each tin hole with a paper case. Use an ice cream scoop to fill the cupcake case to
about ⅔ full.
Bake for 18-20 mins in the oven until cupcakes are golden.
Next, we’re onto making the Buttercream Icing. Beat the butter with an electric mixer until it’s pale and fluffy.
Sift in the icing sugar, then add the milk and vanilla.
Give it one last mix.
Now we're going to fill the piping page. You can watch a video on How to Fill a Piping Bag here. First, place your nozzle inside the piping bag and put you bag inside a tall glass, this will make it easier to fill. Scoop up you icing and put it in the bag as far down as it will go.
Now chop the end of your piping bag off. Remember, the bigger the hole, the more icing will come out.
Twist the piping bag from the top to force the icing down to the hole.
Pipe the icing onto the cake in a spiral, starting from the outside and working in.
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These Are Also Great!
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To Serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
Cupcakes
- 150g butter, softened
- 1 1/2 cups Chelsea Caster Sugar (338g)
- 2 eggs
- 2 1/2 cups Edmonds Self Raising Flour (375g)
- 1 1/4 cups Meadow Fresh Milk (310ml)
- 2 tsp vanilla extract
Buttercream Icing
- 150g butter, softened
- 2 1/4 cups Chelsea Icing Sugar (338g)
- 2 Tbsp Meadow Fresh Milk
- 1 1/2 tsp vanilla extract
- Raspberries, sugar flowers or sprinkles to decorate
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
- ½ tsp salt
- 3 large ripe bananas (mashed)
- 3/4 cup Chelsea White Sugar (170g)
- 1 egg
- 80g butter, melted
- 1 3/4 cups Edmonds Standard Grade Flour
- 1/2 cup cocoa powder
- 2 tsp Edmonds Baking Powder
- 1 cup Chelsea White Sugar
- 125g butter
- 2 Tbsp Chelsea Golden Syrup
- 2 eggs
- 1 1/2 cups Meadow Fresh Original Milk
- 2 tsp Edmonds Baking Soda
- 1 tsp vanilla essence
Icing
- 1 1/2 cups Chelsea Icing Sugar
- 1 Tbsp cocoa powder
- 50g butter, softened
- 2 Tbsp Water
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
A Culinary Adventure For All Kids
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