PersonalPoints™ per serving
These vanilla cupcakes are easy, light, fluffy, and -let’s not forget- absolutely scrumptious.
Reduced fat oil spread
135 g, (10g melted for icing)
½ cup(s), (110g)
Vanilla bean extract
1½ tsp, (1/2tsp for icing)
White self-raising flour
2 cup(s), (300g)
⅓ cup(s), (80ml)
1 cup(s), (160g)
- Preheat oven to 180°C or 160°C fan forced. Line two 12-hole (2-tablespoon/40ml capacity) patty cake tins with paper cases.
- Using electric beaters, beat 125g spread, caster sugar and 1 teaspoon vanilla in a medium bowl until light and fluffy. Add eggs and beat until combined. Fold in sifted flour and milk, alternately, until combined.
- Spoon mixture into prepared paper cases. Bake for 12–15 minutes or until cooked when tested with a skewer. Set aside cakes in tins for 5 minutes before turning out onto a wire rack to cool completely.
- Meanwhile, sift icing sugar into a small heatproof bowl. Stir in extra melted spread, remaining vanilla, food colouring and 1 tablespoon hot water to make a firm paste. Set bowl over a small saucepan of simmering water and stir until spreadable. Drizzle icing over cooled cakes. Serve.