Elections= bake sale. Craft fair= bake sale. Fundraising for charity (even mildly ironic fundraising for juvenile diabetes) = bake sale. Far out. Never does a month go by where I am expected to bake something that is: a) yummy b) free from nuts c) shareable d) good looking enough that people will buy it. These are my secret recipe for my best ever vanilla bake sale cupcakes.
Now, here’s my number one trick. One does not simply bake a batch of these for the bake sale. This will make 24 cupcakes. Don’t send them all in at once. Freeze 12. Because next time you don’t have to bake! Oh and if you want more than 24- just double the recipe and you’re good to go!
These cupcakes are perfect for kids parties- just never invite more than 24 people. You can bake the cakes the week before, pull them out of the freezer the night before and ice on the day. Does it get simpler than that?
I’m not going to pretend that these are healthy. Because they aren’t. But seriously, people don’t go to a bake sale to buy something healthy. They are going there knowing they will be buying something unhealthy, so give them what they came for.
When it comes to icing I am quite frankly no expert. I can’t make pretty swirls of buttercream to save my soul and I certainly cannot make the cakes look like they came from your local cupcakery.
But I do know a few things… so here they are: use this icing from Taste. Colour it. Everything looks better coloured. Then drop a crap tonne of sprinkles on top. Kids love sprinkles. Sprinkles hide bad icing.
Make these once and you’ll be an expert. They are super simple and everyone who eats them will shout their airiness and flavour to everyone they meet. Before you know it, you’ll be known as the mum that makes the awesome cupcakes.
Need more bake sale ideas?
best ever vanilla bake sale cupcakes
- 250 grams unsalted butter room temp
- 250 grams caster sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 360 grams plain flour
- 4 tsps baking powder
- 2 tsps bicarbonate of soda
- 1 pinch of salt
- 375 mls milk
- Preheat the oven to 180 degrees celsius.
- Cream the butter and sugar together in the bowl of an electric mixer until creamy and pale.
- Keep the mixer going and add the eggs one at a time.
- Add the vanilla.
- Stop the mixer.
- Add the flour, bicarb, baking powder then the milk.
- Mix on low for 1 minute.
- Spoon evenly between 24 cupcake liners.
- Bake for 15 minutes at 180 degrees or until light and springy and skewer comes out clean,