Vanilla Cupcakes

Marshmallow Vanilla Buttercups

(Preparation 12 minutes, Cooking 20 minutes, Calories 412, Fat 25g, Carbohydrate 45g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup buttermilk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

Vanilla Cupcakes

White Chocolate and Buttermilk

(Preparation 12 minutes, Cooking 20 minutes, Calories 489, Fat 33g, Carbohydrate 45g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup buttermilk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2. Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping

100g white chocolate, coarsely grated
1 tablespoon butter
1/3   cup cream, thickened
Candied frangipanis (available from specialty cake decoration stores)

1. Meanwhile, combine the chocolate and butter in a medium-sized saucepan over a medium heat. As the mixture begins to melt, add the cream slowly, then reduce heat to low, stirring constantly, until mixture thickens.
2. Remove from heat and cool. Spread evenly on to cup cakes with a teaspoon and then top with frangipani decorations.

Vanilla Cupcakes

Lavender Butter cream

(Preparation 12 minutes, Cooking 20 minutes, Calories 487, Fat 35g, Carbohydrate 42g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup milk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2. Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping

1 cup icing sugar
1 cup butter, room temperature
1 teaspoon lavender essence
2 drops purple food coloring
Candied lavender (available from specialty cake decoration stores)

1. Meanwhile, combine half the topping ingredients except candied lavender, and mix with a wooden spoon, add remaining ingredients and beat with a whisk until light and fluffy.
2. Apply the topping with the back of a teaspoon or a small spatula. Place the candied lavender on top.

Vanilla Cupcakes

Vanilla Butter

(Preparation 12 minutes, Cooking 20 minutes, Calories 487, Fat 35g, Carbohydrate 42g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup buttermilk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2.  Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping

1 cup icing sugar
1 cup butter, room temperature
6 drops vanilla extract
Colored confectionery sprinkles (available from specialty cake decoration stores)

1. Meanwhile, combine half the topping ingredients except sprinkles, and mix with a wooden spoon until mixed together, add remaining ingredients and beat with the spoon until light and fluffy.
2. Spoon topping on to cakes using the back of a spoon. Decorate with colored sprinkles.

Vanilla Cupcakes

Violet Babies

(Preparation 12 minutes, Cooking 20 minutes, Calories 329, Fat 18g, Carbohydrate 39g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup milk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2.  Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping

1 cup icing sugar
1 cup butter, room temperature
1 tablespoon water
6 drops purple food coloring
3 teaspoons colored sugar sprinkles
12 miniature baby rattle toys

1. Meanwhile, combine the topping ingredients, and mix with a wooden spoon.  Using the back of a teaspoon, apply the topping to cup cakes. Top each cupcake with purple sugar sprinkles and top with novelty toy.