Vanilla Cupcakes

Life in isolation/social distancing can be incredibly boring. It can be really easy to be unmotivated to do a lot and become really unproductive. Personally, I find this can put me in a really low mood making the challenging time we are in, even more difficult to push through. I’ve taken up a new, creative hobby to try teach myself from online tutorials and books and honestly, it has killed a lot of time and been very therapeutic.

If you’re starting to feel restless, bored, unproductive why not try baking? It’s not as daunting as some people think if you follow all the great recipes and guides that are out there. If this is something you’re toying with why not start here? This is my beginner’s recipe to vanilla cupcakes. This recipe is also great to do with bored kids and you can get as creative as you want with them! By the end you’ll feel a sense off accomplishment and you get to eat. A win win if you ask me!

As I said, this is the best place to start baking. All my recipe are actually really easy and nothing too fancy so take a look at the rest if you find yourself enjoying baking!

With these cakes you can be as creative as you like, decorating the final product is entirely with you, from sprinkles, to chocolate, to mini eggs, its completely up to you. You could even add some chocolate chips in for something extra or if you fancy a bit of a challenge try my recipe for Victoria Sponge Cupcakes  which adds a nice touch of jam in the middle!

Recipe adapted and inspired by The Hummingbird Bakery (you cant go to London so why not bring a taste of London to home!)




  • 120g Plain Flour
  • 140g caster Sugar
  • 1 1/2 Teaspoon of Baking Powder
  • 40g Margarine
  • 120ml Whole Milk
  • 1 Egg
  • 1/2 Teaspoon of Vanilla Extract


  • 250g Icing Sugar
  • 80g Margarine
  • 2 Tablespoons of Whole Milk
  • 3 Drop of Vanilla Extract
  • Food Colouring of Choice

Makes 12 Cupcakes or 8 Large Cupcakes


  1. Pre heat the oven 170 degrees, place cupcake cases in a muffin tray if you want larger cakes or in a normal cupcakes tray
  2. In a large bowl put in the flour, margarine, sugar, baking powder and using an electric hand held whisk beat until the consistency is like sand.
  3. Pour in half the milk slowly and beat in the bowl.
  4. In a small jug whisk together the egg and vanilla extract along with the remaining milk. Pour it into the flour mix and beat until full in-corperated. Then beat for another 2 mins but not for any longer than this.
  5. Spoon the mixture into the cake cases until about 2/3s full. Bake for 20-25 mins, you’ll know its done when you touch the cake it will spring back up. Leave to cool in the pan for a while then take them out onto a wire rack.
  6. Leave the cakes to fully cool before adding on the icing. But whilst they’re cooling, you can make the icing in the meantime.
  7. To make the buttercream sieve in the icing sugar and then using an electric whisk combine with the margarine. Once full combine add the milk to loosen the buttercream. Add your food colouring and mix well. Place in the fridge until the cakes are fully cooled.
  8. Once the cakes have cooled, either pipe the buttercream on using a piping bag and nozzle or top the cakes using a spoon/knife
  9. Decorate the cakes as you wish!

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