Vanilla Cupcake

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Adjust Servings:
1/2 cup butter, soft
1/2 cup castor sugar
2 eggs
2 tsp vanilla essence
1/2 cup flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tbsp milk
1/2 cup powdered sugar
1/4 cup mascarpone
1 tsp vanilla essence
sprinkles for garnish

Vanilla Cupcake

  • Serves 12
  • Medium


  • Frosting:



This is something a teeny bit frivolous. Cupcakes – a rage that took over the baking world for years on end with super cool innovations, flavours and styles. However I am a bit of a classic. I never took to the fancy creations and exotic colourings, including the red velvet or the recent unicorn phase! The only cupcake I will ever have are vanilla or chocolate, with a bit of glaze or real chocolate frosting – and coloured sprinkles are a must. There is a very fond childhood memory behind this.

When I was young, my mother forced me to go to ballet class(!) and the only motivation for me to slip into a ridiculous pink leotard was the little bakery attached to the dance school serving gorgeous vanilla cupcakes, with a dab of white icing and coloured sprinkles. These were moist, soft, crumbly, not too sweet, yet just perfect and instantly melt in your mouth. I have compared every cupcake I’ve had in my life thereon to these humble simple ones. There is truth, comfort and faith in simplicity.

Today, I am recreating these gorgeous bites with a little help from Nigella’s cupcake recipe – the only one I use and refuse to even experiment with. I’ve used up a bit of leftover mascarpone frosting, but you can use a simple glaze of icing sugar, vanilla and milk.

I use regular sized cupcake liners, not the overly huge ones, nor the tiny miniscule ones, just normal, regular sized – what it should be.

Make these, and do as I do – hide them in your room to have them all by yourself.

Cupcake recipe from: Nigella Lawson




Heat the oven to 200°C and prepare the muffin pan; place 12 cupcake liners.
Cream the butter and sugar together until fluffy in a big bowl.
Add the eggs into the batter one at a time, followed by the vanilla essence.
Add the baking soda, salt and flour and whisk to just combine.
Add the milk while beating make a smooth batter.
Place 2 mini scoops into each cupcake liner.
Bake for 15 to 20 minutes.
Remove from oven and allow to cool completely before frosting.



Whisk all the frosting ingredients together until you have a thick consistency of frosting. Add some milk to loosen if required.
Spread a tablespoon of frosting over each cupcake and add some sprinkles for garnish.

Kamini Patel

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