The ultimate vanilla cupcakes
( MAKES 12 )
Photo by Annabel Langbein
The terrific thing about this cupcake batter is that you don't have to cook it all at once. Bake a few and store the rest of the batter in the fridge until you're ready for more. It will keep for 4 or 5 days. These cupcakes are great iced with buttercream icing
- Preheat oven to 180C fanbake and arrange paper cases inside 12 muffin pans.
- Beat butter and sugar until pale and creamy. Beat in egg, golden syrup and vanilla extract. Stir baking soda into warm milk and fold into butter mixture alternately with dry ingredients.
- Divide mixture between paper cases and bake until lightly golden (15 minutes). Allow to cool before icing. Best eaten within 2 days or can be frozen, un-iced.
If you liked this recipe, try Annabel Langbein's one pot chocolate and raspberry cupcakes
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