Having been asked many times over the years I thought it was time to share my Vanilla Cupcake and Buttercream Recipe.
This recipe will make 12 light and fluffy cupcakes that come out beautifully flat topped provided you use a 50mm diameter ice cream scoop to fill the cases (or weigh out 33g each of raw mix)
The recipe will be emailed to you as a pdf within 24 hours of your order being placed (usually much quicker though)
The vanilla extract can be replaced with lemon extract or an alternative if required and I like to use a cupcake corer to fill the centre with lemon curd or strawberry conserve 😋
*** please note the ingredients listed are shown in grams***
