Vanilla cupcakes
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 24 • Difficulty: Easy
These vanilla cupcakes are easy, light, fluffy, and -let’s not forget- absolutely scrumptious.
Ingredients
Reduced fat oil spread
135 g, (10g melted for icing)
Caster sugar
½ cup(s), (110g)
Vanilla bean extract
1½ tsp, (1/2tsp for icing)
Egg(s)
2 medium
White self-raising flour
2 cup(s), (300g)
Skim milk
⅓ cup(s), (80ml)
Icing sugar
1 cup(s), (160g)
Instructions
1
Preheat oven to 180°C or 160°C fan forced. Line two 12-hole (2-tablespoon/40ml capacity) patty cake tins with paper cases.
2
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.
3
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.
4
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.
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