Vanilla Cupcake with fondant topper
Makes 12 standard cupcakes
What you need:
Cupcake pan
Cupcake liners
¾ cup softened unsalted butter
¾ cup sugar
1 ½ teaspoons vanilla extract
2 eggs
1 cup self rising flour
2/3 cup all purpose flour
¾ cup milk
1 pinch salt
- Beat butter, sugar, vanilla until light and fluffy
- Add eggs one at a time until well combined
- shift both types of flour in separate bowl with the salt
- Alternate adding flour and milk into the butter mixture (flour/milk/flour/milk)
- Using a spoon or ice scream scope, fill the lined cupcake well to a little over ¾ of the way full
- Bake for 20-25 minutes, until a inserted toothpick comes out of the cupcake clean
- Let cool in pan for 6-8 minutes and then take cupcakes out to finish cooling on a wire rack
Vanilla Cupcake with fondant topper
