Funfetti Vanilla Cupcakes
This delicious no-fail recipe guarantees perfect cupcakes every time! Customise your cupcakes with your favourite sprinkles and colour the buttercream with food colouring. Add a small amount for gorgeous pastel buttercream swirls.
1 hour
Serves 12 people
Ingredients
- 3 Free Range Ethical Eggs
- 200g caster sugar
- 200g margarine or softened butter
- 200g self-raising flour
- ½ teaspoon vanilla extract
- 250g salted butter, softened
- 300g icing sugar
- Vanilla extract
- Sprinkles
- Tala Performance 12-cup bun tin
- Tala cupcake cases
- Large mixing bowl
- Large silicone-headed spatula or wooden spoon
- Wire cooling rack
- Large Tala piping bag fitted with an open start tip nozzle
Method
- Line a Tala bun tin with cupcake cases and preheat the oven to 150C/130C fan.
- In a large mixing bowl, cream together the caster sugar and margarine thoroughly for a couple of minutes, until really light and fluffy.
- Add the eggs and vanilla and beat again.
- Add the flour and mix briefly until smooth.
- Divide the mixture between the cupcake cases. There may be enough for an extra two cupcakes. If you have an extra bun tin you can use this, or the mixture will sit happily on the side until the tin is ready to be used again.
- Bake for 25-30 minutes, until the cupcakes are risen and springy to the touch. Take great care, as they will be piping hot.
- Leave the cupcakes in the tin for five minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, get started on the buttercream by creaming the softened butter with the icing sugar until pale. Add vanilla extract to taste.
- Transfer the mixture to a piping bag and pipe swirls on top of the cupcakes. Scatter sprinkles of your choosing over the top. Be sure to add the sprinkles as soon as possible after piping the buttercream, or the icing will crust over and the sprinkles won’t stick.
- Top tip: Make your cupcakes ahead of time and freeze them if you want to decorate them at a later date.
