Vanilla Bean Cupcakes

For the Cupcakes:

- 1 1/3 cups (200g) Lighthouse Premium Self Raising Flour

- 1 Vanilla Bean

- 2/3 cup (150g) caster sugar

- 75g soft butter

- 2 eggs

- 1⁄2 cup (125ml) milk

For the Icing:

- 2 cups (280g) icing sugar

- 140g soft butter

- 1 tbsp (20ml) milk

1. Preheat oven to 180°C (160°C fan forced). Line a standard 12 hole muffin pan with patty cases.

2. Split vanilla bean in half lengthwise & scrape out seeds. Combine vanilla seeds, butter and sugar in the bowl of an electric mixer; beat on medium speed until light & creamy. Add eggs one at a time, beating well after each addition.

3. Alternate between adding a third of the flour and a third of the milk at a time, beating until all ingredients have been incorporated and batter is smooth. Divide the batter equally between the prepared patty cases.

4. Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Allow to cool on a wire rack.

5. Beat butter, icing sugar and milk in a small bowl with an electric mixer on low speed until ingredients are combined. Increase speed and beat for 1-2 minutes or until light and creamy. Spread or pipe icing over cooled cupcakes.

@2019 LIGHTHOUSE BAKING

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