I’m not sure if it’s still the case, but it used to be that when it was your birthday at school you brought in a cake to share with your class – did you do that to? Well I’m bringing the tradition back! And since December 4th is my birthday – I hope you’ll join me in baking a batch of these delicious little vanilla cupcakes [that can be made vegan if you like] and celebrating. Make again when you’re birthday rolls round and you can pop a candle or two on top! Or just save the recipe when you fancy a good old fashioned cupcake.
Birthday CupcakesPrint This
- 300g plain flour
- 250g caster sugar
- 1 1/2 tsp baking powder
- 160g vegetable oil
- 210ml milk (dairy or dairy-free)
- 1 1/2 vanilla extract
- FOR THE BUTTERCREAM
- 215g butter (dairy or dairy-free)
- 200g icing sugar
- 1 tsp vanilla extract
- 30g full fat coconut cream
- Sprinkles, optional (for decoration)
Begin by making the buttercream. Using an electric or hand whisk, cream the butter before adding the icing sugar a tablespoon at a time whilst continuing to whisk.
Add the vanilla extract and coconut cream and whisk again until combined, scraping down the sides as you go.
Empty the buttercream into a piping bag and place it in the fridge whilst you make the cakes.
Preheat the oven to 180ºc and line a cupcake tray with 12 cupcake cases. In a large bowl combine the flour, sugar, and baking powder.
Now add the vegetable oil, milk, and vanilla extract and combine until the mixture is smooth.
Split the mixture between the cases, filling them roughly 3/4 full. Bake in the oven for 20 minutes or until a toothpick comes out clean.
Allow them to cool completely before removing from the tray.
Once they’re cool, pipe on the buttercream and add some sprinkles. Add a candle or two if you’re celebrating a birthday and Enjoy!