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Vanilla Cupcake


  • 2 cups Unga wa Dola all purpose flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup margarine
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 tbsp vanilla essence

For frosting:

  • 1 1/2 cups whipping cream, cold
  • 2 tbsp castor sugar
  • Pink food coloring


  • In a bowl, whisk together flour, baking powder and salt and set aside.
  • In another bowl, beat together margarine and sugar until light and fluffy. Mix in one egg at a time and beat well between each additions.
  • Add half of the flour into the mixture and mix using a spatula until fully incorporated.
  • Pour the milk and vanilla essence into the batter and mix again.
  • Mix the remaining flour until there are no lumps and the batter is smooth.
  • Using an ice cream scoop to get evenly sized cupcakes, scoop the batter into a cupcake tray lined with cupcake cases. Make sure the batter fills the liners 3/4 way up.
  • Bake in a preheated oven at 180C for 20-22 minutes or until a skewer inserted inside comes out clean. Let cool completely before frosting.
  • For the frosting: In a bowl, whip together whipping cream and sugar until it forms stiff peaks. Mix food color in small amounts until you get the colour you’d like.
  • Fill the whipped cream in a piping bag with a star nozzle and pipe the cream onto the vanilla cupcakes.lid.