Vanilla Buns for Cupcakes - Fairy Cakes
Simple buttery and sweet buns (somtimes called fairy cakes) that can be used for cupcakes
Equipment
- 1 stand mixer with paddle attachment or large mixing bowl and electric whisk
- 1 ice cream scoop or piping bag optional
- 1 cupcake tin for 12
Ingredients
- 110 grams butter soft, room temeprature
- 110 grams caster sugar
- 2 whole eggs
- 130 grams plain flour
- 1 tsp baking powder
- 30 grams milk
- 1 tsp vanilla
Instructions
- Preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Add all the ingrdients to a large mixing bowl or the bowl of a stand mixer.
- Beat all ingredients together for 2-3 miutes until the batter is smooth.
- Place cupcake liners into the cupcake tin. To prevent a wet bottom on the cases, you can use 2 liners for each.
- Using the ice cream scoop or a piping bag, fill the cases to about 2/3 full. You can also use two large spoons for this. Use a small spoon to spread the batter out evenly if needed.
- Bake for 15-20 minutes, making sure to turn the tray and check halfway through. They are ready when they have turned an even light golden brown colour around the edges and when skewered with a toothpick, the toothpick comes out clean.
- Allow to cool before icing. Cooled leftovers can be stored in an airtight container for up to 5 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.