Light and delicious, you will find these cupcakes hard to resist, that’s a promise!
Preheat oven to 350F (180C). Line a 12-muffin tin with paper liners.
Empty all the cupcake ingredients into a large bowl. Beat with an electric mixer on medium speed for 2 minutes.
Scoop approximately 1/4 cup (60mL) of batter into each liner. ***TIP: use an ice cream scoop and you’ll have very even results.
Bake for 20 minutes, until a toothpick comes out clean.
*To make an 8″ round vanilla cake – grease your 8″ cake tin and line base with parchment paper. Follow same instructions as above – bake for 30-35 minutes, until a toothpick comes out clean.
VANILLA ICING – Add the icing ingredients to a large bowl, beat with an electric mixer, slowly at first and then on high to make a very fluffy icing. Spread the icing on the cupcakes or the cake ONLY once they are completely cooled.
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