RECIPE - Vanilla Vanilla

Party Cakes 
Happy Birthday to Me!!

  • 2c + 3/4 c plain flour
  • 1 tbsp * + 1 1/2 tsp baking powder (27.5ml)
  • 250g softened butter
  • 2c vanilla castor sugar **
  • 4 large eggs (room temperature)
  • 1c milk
  • 1 tsp vanilla extract

Preheat oven to 180c (160c fan-forced).
Line 24 muffin tins with paper cases (this recipe can make up to 27 depending on how much you fill the cases)
  1. Cream butter until smooth - using a mixer.
  2. Add vanilla sugar gradually and beat until fluffy.
  3. Add eggs one at a time, beating in each one before adding the next.
  4. Remove bowl from mixer.
  5. Add flour in 3 parts, alternating with the milk and vanilla.  Blend well, but do not overbeat.
  6. Spoon into cupcake cases.  Fill to about 3/4 full.
  7. Bake for about 20-25 minutes.
  8. Cool in tins for 15 minutes, then remove to a wire rack to cool completely before icing.
Cakes can be iced with either Royal Icing (as pictured above) and sprinkled with edible glitter or iced with Vanilla Icing.  Both recipes following.

* Australian tablespoons measure 20mls.
** Vanilla sugar is made by putting a used (split) vanilla bean into the sugar container.

ICING - Royal Icing

  • 1 egg white, room temperature
  • pinch cream of tartar
  • 1 1/2 c pure icing sugar, sifted
  • 1 tsp (5ml) lemon juice
  1. Lightly beat egg white in small bowl of electric mixer.
  2. Add icing sugar, 1 spoon at a time.
  3. Add lemon juice.
  4. Cover tightly with cling film to prevent hardening.
ICING - Vanilla Buttercream

  • 250g butter, softened
  • 6-8c pure icing sugar, sifted
  • 1/2c milk, room temperature
  • 2 tsp vanilla extract
  • food colouring (optional)

  1. Beat butter in large bowl of a mixer until whipped.
  2. Add 4c of icing sugar.
  3. Add milk and vanilla.
  4. Beat, on medium speed, until smooth and creamy - about 5 minutes.
  5. Gradually add remaining 2-4c icing sugar, 1c at a time until desired consistency is reached.  May not need to use all of the icing sugar.
  6. Optional - tint icing using a few drops of food colouring and mix thoroughly.
Store finished butter cream at room temperature - it will set if chilled.
Icing can be stored in an air-tight container for up to 3 days.
It won't go sour given the amount of sugar inside it.