Glazed Vanilla Cupcakes (Small Batch)
This recipe makes a small batch of 6 glazed vanilla cupcakes which is ideal for times when you do not want left over cupcakes laying around.
Servings: 6 cupcakes
Calories: 238kcal
Ingredients
For the Cupcakes
- 30g unsalted butter soft room temperature
- 70g caster sugar
- 30ml vegetable oil
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 30ml whole milk room temperature
- 30ml soured cream room temperature
- ¼ teaspoon salt
- 85g self-raising flour
For the Icing Glaze
- 60g icing sugar
- 3 teaspoon whole milk
- 1 - 2 tablespoon sprinkles
Instructions
- Preheat the oven to gas mark 3/325oF/160oC/140℃ fan and line a cupcake tin with 6 cupcake cases. Using a spatula, cream together the butter and sugar then pour in the vegetable oil and continue to mix using a wire whisk until smooth. Continue using the whisk or hand whisk for the rest of the recipe.
- Mix in the egg and vanilla extract then mix in the milk and sour cream. Add the salt and flour and combine until smooth. Spoon the batter evenly between the 6 cupcake cases and bake for 25 minutes. Once baked, remove and place the tray on a cooling rack for 15 minutes then transfer the cupcakes from the tin to the cooling rack to completely cool.
- To make the glaze, add the icing to a small bowl then add the milk and mix until smooth. Spoon some of the glaze onto a cupcake and use a palette knife or the back of a spoon to smooth the glaze over the cupcake. Repeat for all the cakes then decorate with the sprinkles.