Sparkle’s Vanilla Cupcakes

Makes 16 cupcakes


260g butter

1 1/3 cups caster sugar

4 eggs

3 cups plain flour

3 tsp baking powder

1/2 cup milk

2 tsp vanilla bean paste


115g butter

2 1/2 cups pure icing sugar

1 eggwhite

1/2 tsp lemon juice

1 1/2 tsp vanilla extract


1. Preheat oven to 150C. Sift together flour and baking powder. Cream butter and sugar on high speed in mixer for between 5 and 20 mins, depending upon butter’s softness.

2. Add eggs, one at a time, allowing to combine and not curdle. Add 1/2 the siften flour and baking powder and 1/2 the milk and vanilla bean paste. Add remaining sifted flour and baking powder, then remaining milk and vanilla bean paste. Mix through to combine to a smooth batter.

3. Use an ice cream scoop to put mix into cupcake foils. Bake for 30 mins, turning once during cooking.

4. To make topping, cream butter and icing sugar on high speed in mixer for between 5 and 10 mins, depending upon softness of butter. Add eggwhite, lemon juice and vanilla extract. Cream an additional 3 mins. Use to ice cooked cupcakes.

This recipe is part of the amazing Crown Street Cooks cookbook, food from the heart of Surry Hills. The book celebrates public education, local community, small business and sustainable eating with mouth-watering recipes from parents and teachers at Crown Street Public School, local businesses and celebrity chefs.