Easy vanilla cupcakes

A close up of food on a plate Family Picnic Recipes

Preparation and cooking time

  • Prep:30 mins
  • Cook:15 mins
  • Plus cooling
  • Easy
  • Makes 12

Rustle up a batch of vanilla cupcakes with pretty butter icing for a family picnic or weekend treat. Decorate them with fruit or sprinkles, if you like

Nutrient Unit
kcal 291
fat 17g
saturates 10g
carbs 32g
sugars 25g
fibre 0g
protein 2g
salt 0.5g
Katsu sandos


  • 110g butter , softened
  • 110g golden caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 110g self-raising flour
  • 1-2 tbsp milk , plus a little extra for the icing

For the icing

  • 125g butter , softened
  • 185g icing sugar


  • STEP 1

Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases). Cream the butter and sugar together until the mixture is light and fluffy. Beat the eggs and vanilla in a jug, then beat into the butter mixture a little at a time.

  • STEP 2
Picnic tortilla

Fold the flour into the mixture along with a little milk – the mixture should fall easily off a spoon. Divide the mixture between the cases, filling each one no more than half full.

  • STEP 3

Cook the cakes for 12-15 mins – they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely.

  • STEP 4
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To make the icing, beat the butter until it is very soft. Beat in the icing sugar a little at a time, then beat in a splash of the milk as you need to give you a soft icing that can be piped easily. Scrape the icing into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards.

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