Vanilla Cupcakes with Salted Honey Buttercream
Makes 15 • Prep 15 mins • Cooking 18 mins
Put an added twist to your classic Vanilla cupcakes by adding a Salted Honey Buttercream icing. You might want to make a double batch because they will disappear in a flash, leaving you licking your fingers and wanting more.
What you’ll need
250g The Healthy Baker Self- Raising Flour
125g unsalted butter, softened
145g caster sugar
½ teaspoon vanilla bean paste
105 g skim milk
For the Icing:
120 g icing sugar, sifted
165 g unsalted butterm softened
35 g honey
¼ teaspoon sea salt flakes
Pre-heat oven to 160 degrees Celsius, and line a 12 hole cupcake tray with cupcake cases, and add a few more to a second cupcake tray.
In the bowl of an electric mixer, beat the butter, sugar, honey and vanilla until light and fluffy.
Beat in the eggs one at a time, then add half the flour and half the milk and mix. Add the remaining flour and milk and mix on medium speed until combined.
Evenly divide the mixture amongst the cupcake cases, the mixture should fill each case so they are about 3/4 full. Bake for about 18-20 minutes, or until the cakes spring back when touched lightly and a skewer comes out clean. The cakes will be lightly golden when they are done.
Remove the cupcakes from the tray and cool on a wire rack.
To make the icing, beat all the ingredients in the bowl of an electric mixer until well combined and fluffy. Use a spatula to spread the icing over each cake.