Skip to Main Content

Carnation - I MADE IT™

  • Home
  • Products
  • Recipes
  • Pudcasts
  • Tips
  • Competition

Pudcast Menu

Competition Pudcasts

  • Kirsty Edwards
  • Caroline Rayfield
  • Rachael Parkman

Pudcasts

  • Fabulous Frozen Smoothie Lollies
  • Iced Berry and Lemon Meringue Layer
  • Baked Toffee Cheesecake
  • Nuts about Banoffee
  • Caramel Swirl Chocolate Brownies
  • Rhubarb and Custard Pots
  • Vanilla Cupcakes
  • Carrot Cake
  • Chocolate Gingerbread Biscuits
  • Ultimate Fudge
  • Sticky Toffee Pudding
  • Berry, Apple and Caramel Squares
  • Caramel Knickerbocker Glory
  • Strawberry and Almond Trifle
  • Berry and Lime Cheesecake in a glass
  • Tiramisu
  • Carnation Chocolate Fudge Cake
  • Raspberry and White Chocolate Chunk Cookies
  • Caramel and Bramley Apple Pancakes
  • Caramel Fondue
  • Choc Cherry Layer
  • Quick Mango Fool
  • Little Banoffee Pies
  • Lemon Posset
  • Rose and Raspberry Meringue Mess
  • Blueberry and Passion fruit Cheesecake
  • Millionaires’ Shortbread
  • Toffee Apple Tarts
  • Lavender Biscuits
  • More recipes for you >
Recipe Search

Vanilla Cupcakes

Sink through sweet creamy icing into soft sponge – super easy to make and endless different ways to decorate!

  • 15 minutes
  • Makes 12

Ingredients

Cupcakes:

  • 125g (5oz) plain flour
  • 250g (9oz) Carnation Condensed Milk
  • 1 egg
  • ½ tsp vanilla extract
  • 85g (3oz) margarine or butter
  • 1½ tsp baking powder

Frosting:

  • 200g (7oz) icing sugar
  • 55g (2oz) margarine or butter, softened
  • few drops vanilla extract
  • 1-2tbsp Carnation Condensed Milk
  • sugar sprinkles or cake decorations, to decorate

You will also need:

  • 12 hole muffin tin and muffin cases
  • Send to a friend >

Method

  1. Preheat the oven to 180°C, 350°F, Gas Mark 4.
  2. Place the flour, condensed milk, egg, vanilla extract, margarine and baking powder in a bowl and beat with an electric hand mixer for 2-3 minutes until pale and fluffy.
  3. Spoon into the muffin cases and bake for approximately 15-18 minutes until springy to the touch and golden brown. Cool slightly then transfer to a cooling rack to cool completely.
  4. Beat the icing sugar, butter and vanilla with enough condensed milk to bring the mixture to a soft consistency. Spread or pipe onto the cakes. Decorate as desired.

Tips

• There are endless ways to decorate your cakes – find natural colourings, shimmery edible glitter and sprinkles in all good supermarkets and specialist cake shops.
• For a really special occasion; decorate with sugared rose petals by simply dipping fresh rose petals in egg white, dusting with sugar and leaving to dry out overnight.
• For a chocolate frosting – beat 3tbsp cocoa powder into the icing listed above.
• See our little lemon fairy cakes for lemon water icing or try orange and lemon zest and juice.
• If you want to make smaller cakes – place fairy cake cases into bun tins – this mixture should make 15-18 fairy cakes. Bake for 10-15 minutes.

A typical serving contains

  • Calories

    • 279
    • 14%
  • Sugars

    • 30.6g
    • 34%
  • Fats

    • 12.2g
    • 17%
  • Saturates

    • 7.5g
    • 38%
  • Salt

    • 0.3g
    • 5%

of an adult's guideline daily amount*

* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.

Next recipe >
  • Terms & Conditions
  • Contact Us
  • Privacy Policy

All trademarks and other intellectual property appearing on this site are owned by Société des Produits Nestlé S.A. Vevey, Switzerland.