Recipes of the Lockdown: Nicky’s Famous Vanilla Cupcakes

Vanilla Cupcakes with Buttercream Icing – Makes approximately 16 cupcakes.



Cupcake Batter

  • 225g S/R flour
  • 75g Plain flour
  • 150g Salted Butter
  • 1 cup Caster Sugar
  • 1⁄2 tblspn Vanilla extract
  • 3 Eggs (large)83g
  • Sour Cream
  • 2/3 cup Milk

Vanilla Buttercream Icing

  • 125g Salted Butter
  • 1 1⁄2 cups Icing Sugar
  • 1⁄2 tblspn Vanilla Extract
  • Optional Food colouring


  • Cream the butter and sugar until pale. Add the vanilla and mix for another 30 seconds. Scrape down the sides and mix for another 30 seconds.
  • Slowly add the eggs, one at a time. Don’t rush this. Ensure the eggs are completely mixed in before adding another one. Scrape down the sides and mix for another 30 seconds. Add Sour cream and mix until just combined.
  • Sift and combine the 2 flours. Add 1/2 the flours to the bowl and mix, then add 1/2 the milk and mix. Then repeat with the remaining flours and milk. Mix until just combined.
  • Separate the patty pans and put them on the baking tray. Half fill patty pans. I use an ice cream scoop.
  • Pop the trays in the oven on 170g fan forced and cook for 18 minutes. I usually rotate the trays at the 10 minute mark so they cook evenly.
  • Cupcakes are done when a skewer is inserted into the centre and it comes out clean,  cool on wire rack
  • Cream butter until pale. Sift icing sugar and add all at once to the bowl. Turn on the mixer slowly, otherwise you will be covered in icing sugar. Combine for 1 minute before adding Vanilla (and optional food colouring) and mix on high for 5-10 minutes. Taste the icing. When it doesn’t taste grainy, it’s ready.
  • For extra points and presentation, use a large piping nozzle to make a swirl on top of the cupcake.

Bon Apétit!


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