Vanilla Bean Cupcakes

Vanilla Bean Cupcakes

Vanilla Bean Cupcakes

Colourful vanilla cupcakes for your kids

Serves: 6
Time: 2 hours


Cup cakes

  • 200 gm butter, softened
  • 1 3/4 cups (370g) sugar
  • 1 SPRIG Madagascar Bourbon Vanilla Bean Pod or 5ml SPRIG All Natural Vanilla Extract
  • 4 eggs
  • 2 and three-quarter cups (405g) self-rising flour
  • 1 cup (250ml) milk

Butter frosting

  • 200g butter softened
  • 6 cups (900g) icing sugar mixture
  • 1/2 cup (125ml) milk
  • Sprig natural extracts for colouring food and beverages


  • For cupcakes: preheat oven to 180°c. Line 24 1/3 cup (80ml), muffin pans with patty cases.
  • Cream the butter, sugar and vanilla extract with an electric mixer. Add the eggs, one at a time, and beat until just combined.
  • Add the flour and milk in alternate batches and stir with a wooden spoon until just combined.
  • Spoon mixture evenly among the patty cases.
  • Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
  • For the frosting: use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the milk and beat until well combined.
  • Divide frosting into small bowls, add the colour of your choice and decorate the muffins.

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