Cupcakes;<\/em><\/strong> 1. Preheat the oven to 180C\/gas mark 4 and line the 12-hole muffin tin with paper cupcake or muffin cases. Fruity Vanilla Cupcakesingredients; Cupcakes; 175g unsalted butter 175g self-raising flour 175g caster sugar 1tsp baking powder 1tsp vanilla extract 3 eggs Buttercream; 175g unsalted butter 375g icing sugar 1tbsp milk 1 tsp vanilla extract Method 1. Preheat the oven to 180C\/gas mark 4 and line the 12-hole muffin tin with paper cupcake or muffin cases.…<\/span><\/p>\n","protected":false},"author":2,"featured_media":9051,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2,4],"tags":[],"class_list":["post-9050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads","category-vanilla"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/9050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=9050"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/9050\/revisions"}],"predecessor-version":[{"id":9422,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/9050\/revisions\/9422"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/9051"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=9050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=9050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=9050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n175g unsalted butter
\n175g self-raising flour
\n175g caster sugar
\n1tsp baking powder
\n1tsp vanilla extract
\n3 eggs
\nButtercream;<\/strong><\/em>
\n175g unsalted butter
\n375g icing sugar
\n1tbsp milk
\n1 tsp vanilla extract<\/p>\nMethod<\/h2>\n
\n2. Put all the cake ingredients into a bowl and beat until smooth and evenly mixed. Divide the mixture evenly between the paper cases and bake for 20-25 minutes.
\n3. Leave the cupcakes to cool on a wire rack while you make some buttercream. In a large bowl put the butter, vanilla extract,1 tbsp of milk, and half the icing sugar and beat until smooth. Add in the remaining icing sugar, and mix well until combined. Add more milk if you need to loosen it.
\n4. Once the cupcakes have cooled completely, pipe your buttercream and arrange fruit to decorate.<\/p>\n","protected":false},"excerpt":{"rendered":"