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Prep 15 mins
Cooking 18 mins
Makes 15
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.
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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