Going Out | Food + DrinkHow to make vanilla cupcakesThis is the perfect treat for the weekend, says our baking columnist Laura TimsonLaura Timson23 September 2016These classic light and luscious cupcakes are packed with vanilla and topped with delectable vanilla buttercream - the perfect treat to suit any tastes!Ingredients • 220g Organic Self Raising Flour • 4 Organic eggs • 220g Organic Caster Sugar • 220g Butter • 1tsp Baking Powder • 2 tsp Vanilla paste • 4 Tbsp Organic Milk • Vanilla Buttercream: 300g Butter, 750g Icing Sugar, 4 tsp vanilla pasteMethodPreheat the oven to fan 140C/conventional 160C/ gas 3Line a 12-hole muffin tin with cupcake or muffin casesCream together the butter and sugar until pale and creamy, add the eggs one by one, slowly mixing.Sift in the self raising flour, baking powder and then fold into the mixture. Then add the milk for moisture. Read MoreJohn Gregory-Smith shares his three favourite traybake recipes London named as 'the best food city in the world' Struggling with Dry Jan? Three booze-free cocktails to keep you goingSponsoredIncredible days out and trips for autumn and winterAdd in the vanilla paste. Mix thoroughly.Pour into the cupcake tins, and bake in the oven at 160c fan for 10-15 minutes until the sponge is light and springy to the touch.Once cooked take out of the tins and leave to cool on a wire rack.For the Vanilla Buttercream cream together the butter and icing sugar and then add in the vanilla paste. Mix thoroughly.Once the cupcakes are cooled you can pipe the buttercream onto the cupcakes and add Vanilla pods for decoration. Heaven!MORE ABOUTLaura's London
