Purple Vanilla Cupcakes

Purple Vanilla Cupcakes

Ingredients

For the cupcakes

 • 2 cups all-purpose flour — 250g

 • ¾ cup granulated sugar — 150g

 • ½ cup butter, softened — 113g

 • 2 large eggs

 • ½ cup milk — 120ml

 • 2 teaspoons vanilla extract

 • 2 teaspoons baking powder — 8g

 • ¼ teaspoon salt

For the purple buttercream

 • 1 cup butter, softened — 227g

 • 4 cups icing sugar — 480g

 • 2–4 tablespoons milk — 30–60ml

 • 1 teaspoon vanilla extract

 • Purple gel food colouring, as needed

For decoration

 • Purple and white sugar pearls

 • Purple sprinkles

 • Small purple candy toppers

Instructions

Preheat the oven to 180°C (350°F). Line a cupcake tray with purple cupcake liners.

Cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Add the vanilla extract.

Sift together the flour, baking powder, and salt. Add the dry ingredients gradually, alternating with the milk. Mix just until combined; avoid overmixing.

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Bake for 18–22 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the cupcakes to cool completely before decorating.

For the buttercream, beat the softened butter until smooth and fluffy. Gradually add the icing sugar while mixing on low speed.

Add the vanilla and enough milk to achieve a smooth, pipeable consistency. Beat until light and fluffy.

Add purple gel colouring gradually until you achieve your desired lavender-purple shade.

Transfer the buttercream into a piping bag fitted with a large star nozzle. Pipe beautiful swirls onto each cooled cupcake.

Decorate with purple and white pearls, sprinkles, and the small purple candy toppers.