This vanilla cupcake recipe will be a huge hit with everyone – they’re fluffy, airy cupcakes that are free from gluten and come with frosting and sprinkles.

What you need for this vanilla cup cake recipe

For Cup Cakes

• 1 packet Cup Cake mix
• 2 Eggs
• ½ cup (125ml) water

For Icing

• Vanilla icing sachet (provided)
• 100g margarine

Method 

For Cup Cakes

1. Preheat your oven to 185°C (170°C fan forced)
2. Grease or line 12 cup muffin tray or line with patty pans.
3. In a large bowl beat cup cake mix, eggs and water with an electric mixer on medium speed for about 4 minutes. Pour butter into prepared muffin tin.
4. Spoon the mixture into muffin tray and set to bake for 21-26 minutes.
5. Rest for 5 minutes in tray then cool on a wire rack.

For Icing

1. In a bowl combine icing with margarine.
2. Mix with hand mixer until smooth and fluffy.
3. Spread or pipe icing onto cupcake and decorate with sprinkles provided.

Vegan Recipe

Omit the egg.

• 1 x sachet WAG cup cake mix
• 3/4 cup water
• 1 teaspoon gluten free baking powder
• 100g margarine, melted.

Follow the instructions as per recipe on the box. Adjust baking time to 25-30 minutes in a preheated oven, 170 degrees fan forced.