Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Nielsen-Massey Vanilla Cupcake

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes


  • 200g Unsalted butter, softened 
  • 200g Golden caster sugar 
  • 1tsp Nielsen-Massey Vanilla Extract or Nielsen-Massey Vanilla Bean Paste
  • 4 Medium eggs, lightly beaten
  • 200g Self-raising flour 
  • Vanilla sugar syrup: Place 50g golden caster sugar in a pan with 4tbsp of water. 
  • Simmer for a few minutes until dissolved, then take off the heat and set aside to cool.  Once cool stir in 1tsp Nielsen-Massey Vanilla Extract.


  • 200g Cream cheese
  • 100g Unsalted butter, softened
  • 600g Golden icing sugar 
  • 1tsp Nielsen-Massey Vanilla Extract

- Cupcake cases
- Piping bag OR Ice-cream scoop

  1. Preheat the oven to 180C, fan 160C, gas mark 4.
  2. Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the vanilla extract or bean paste.
  3. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
  4. Once combined, add the remaining flour.
  5. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.
  6. Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.
  7. Once completely cooled, remove from the tins.
  8. To ice, put the cream cheese, butter, vanilla and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy.
  9. Place in a piping bag and ice accordingly.