Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4. Line 2 cupcake trays with cupcake cases.
Step 2:
Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the vanilla extract. Reduce the whisk speed and slowly add the eggs, along with a tablespoon of the flour to prevent it from curdling. Add in the rest of the flour.
Step 3:
Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.
Step 4:
To make the syrup, place the sugar in a pan with the water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in the vanilla extract.
Step 5:
Remove the cupcakes from the oven once cooked and cool on a wire rack. Then add some sugar syrup to the top of each one.
Step 6:
Once completely cool, make the icing. Put the cream cheese, butter, vanilla and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.
Ingredients
For the Cupcakes
- 200g Unsalted butter (softened)
- 200g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Nielsen-Massey Vanilla Extract
- 4 Medium free range eggs (lightly beaten)
- 200g Self raising white flour
For the Vanilla Syrup
- 50g Billington's Unrefined Golden Caster Sugar
- 4 tbsp Water
- 1 1/2 tsp Nielsen-Massey Vanilla Extract
- 50g Billington's Unrefined Golden Caster Sugar
For the Buttercream
- 200g Cream cheese
- 100g Unsalted butter (softened)
- 600g Silver Spoon Icing Sugar
- 1 1/2 tsp Nielsen-Massey Vanilla Extract
Utensils
- 2x 12 hole cupcake tins
- Mixing bowl
- Whisk
- Piping bag
- Saucepan
- 24x Cupcake case
Recipe Reviews
Lovely recipe, cakes turned out beautiful. Adding the sugar syrup partway through cooling added to the moistness of the sponge ❤️
Ingredients
For the Cupcakes
- 200g Unsalted butter (softened)
- 200g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Nielsen-Massey Vanilla Extract
- 4 Medium free range eggs (lightly beaten)
- 200g Self raising white flour
For the Vanilla Syrup
- 50g Billington's Unrefined Golden Caster Sugar
- 4 tbsp Water
- 1 1/2 tsp Nielsen-Massey Vanilla Extract
- 50g Billington's Unrefined Golden Caster Sugar
For the Buttercream
- 200g Cream cheese
- 100g Unsalted butter (softened)
- 600g Silver Spoon Icing Sugar
- 1 1/2 tsp Nielsen-Massey Vanilla Extract
Utensils
- 2x 12 hole cupcake tins
- Mixing bowl
- Whisk
- Piping bag
- Saucepan
- 24x Cupcake case