World’s Best Vanilla Cupcakes

Preheat oven to 200C.

In bowl add the sugar and the butter. Add the vanilla extract. Use your mixer to mix them together until it’s fluffy. Crack the eggs and carefully blend them in one at a time.

After the eggs are stirred in properly, add the cream.

In a separate bowl, add the flour and the baking powder. Mix them properly together with a fork.

Add the dry mix to the rest of the batter and blend it all together.

Put the batter into a cupcake pan. I put paper cupcake liners into the pan (recipe makes 24). The pan is mostly just to support the cupcakes and give them a nice shape. The paper liners are easy to take out and no greasing is necessary. If you want to put them straight in you can, if you want to only use paper liners that works to. If you choose to put them right into the pan, I suspect a light greasing is necessary.

Place the pan in the oven for 15 minutes. Then remove them from the oven to cool. Once cooled, cover your cupcakes in plastic and they will stay soft.

To make the frosting press the juice out of the raspberries (press them through a sieve and let the juice run into a bowl).

Blend the sugar and the confectioner’s sugar into the juice. Let it sit in the fridge for a bit to stiffen. This frosting tastes best the next day. The flavor needs time to pop, so it’s best to make it the evening before serving it and frosting the cupcakes.