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How To Make Vanilla Cupcakes

How To Make Vanilla Cupcakes

Matt Kemp shows how to make buttery, moreish vanilla cupcakes topped with frosting. These cupcakes are made according to a famous recipe from the Hummingbird Bakery. They are easy to make but the batter and baking techniques result in cupcakes that are fluffy and delicious.


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170° c  -  340° f


  • 120 g Flour
  • 140 g Caster Sugar
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 40 g Diced Butter
  • 120 ml Milk
  • 1 Egg
  • 250 g Icing Sugar
  • 80 g Unsalted Butter
  • 25 ml Milk
  • 2 Drops Vanilla Essence
  • Pink Food Colouring (Optional)

Step 1: Make the Batter

Preheat the oven to 170C. Add 120g flour, 140g caster sugar, 1.5 tsp baking powder, a pinch of salt and 40g unsalted butter. Mix well for 1-2 minutes using a mixer. Add 13ml whole milk and beat until the milk is incorporated.

Step 2: Add the Egg and Vanilla

Whisk the egg, the vanilla extract and remaining milk together in a separate bowl, then add the flour mixture and continue beating until it is incorporated. Continue to mix until you have a smooth mixture. Be careful not to overmix.

Step 3: Bake the Cakes

Spoon the mixture into the paper cakes until they are two thirds full and then bake the cakes in a preheated oven for 20-25 minutes or until the cakes are light golden and the sponge is springy to the touch.

Step 4: Make the Vanilla Frosting

Beat the icing sugar and butter together with a hand mixer on medium until the mixture forms together and is well mixed. Turn the mixer down. Combine the milk and vanilla extract in a separate bowl then add to the butter mixture a few tablespoons at a time. Once the milk is entirely incorporated, turn the mixer up to high speed. Continue beating until the frosting is really light and fluffy. Spoon over the icing.