Rachel Allen's vanilla cupcakes

(32 ratings)

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Rachel Allen's iced vanilla cupcakes
Rachel Allen's iced vanilla cupcakes
  • Makes: 12

  • Prep time:

    (including decorating time)
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

If you love cupcakes, you'll love Rachel Allen's pretty iced vanilla cupcakes. These cupcakes are so easy to make and taste delicious too! These pretty iced vanilla cupcakes by Rachel Allen come out of the oven flat on top - add crystallised flowers, sugared almond or other edible decorations. This recipe makes 12 cupcakes and will take 1hr and 15 mins to make, bake and decorate.


  • 75ml (2 fl oz) milk
  • Scant 25g (1oz) butter
  • 75g (3oz) plain flour
  • tsp baking powder
  • Pinch of salt
  • 2 medium eggs
  • 1tsp vanilla extract
  • 125g (5oz) caster sugar

For the icing:

  • 100g (4oz) icing sugar, sifted
  • 1-2tbsp single cream
  • 1tsp vanilla extract

To decorate:

  • Crystallised flowers
  • Sugared almonds
  • Other edible decorations of your choice

The reason the cakes are so light is because the eggs are whisked for about 10 mins until they're full of air and they only use a tiny amount of butter.

Celebrity chef Rachel Allen


  1. Preheat the oven to 200C (400F, gas mark 6). Place 12 paper bun cases in a bun tray.
  2. Heat the milk in a saucepan until it almost comes to the boil, take it off the heat, add the butter and stir to melt, then set aside.
  3. Sift the flour with the baking powder and add the salt. In a separate large bowl, beat the eggs and vanilla extract with an electric hand mixer until light and fluffy, for about 10 mins. Gradually beat in the sugar until thick and mousse-like. Turn the speed down and blend in the flour, then the milk. Stop beating as soon as it's all mixed in.
  4. Spoon into each paper case and bake in the oven for 15 mins or until golden and firm to the touch. Allow to cool slightly in the tin before moving to a wire rack and icing.
  5. To make the icing, mix the icing sugar with 1tbsp cream and the vanilla extract; if it's not a good spreading consistency, add a little more cream. To ice the cupcakes,dip a table knife into boiling water and spread the icing over each cake with the warm knife.

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  • 4
(32 ratings)

Your comments

Licebo Mavovana

These fairy cakes are dumb!!

Licebo Mavovana

I didn't whisk the egg mixture for 10 mins cos it gets light and i wanna taste what i'm eating,right now,it feels like there isn't sugar I pity the fool who came up with this recipe I pity the fool


These cakes always turn out lovely and light, I leave the table-top mixer running for a good 10 minutes to make sure the eggs are light and airy. In the book this recipe was first published in it does state that the tops of the cakes will come out flat and not 'domed' like muffins or traditional fairy cakes. I think the flat top gives a great base for icing. The photo on here is a little misleading, though.


I found these were very light. Didnt look great once they had cooled but once they were iced they looked fab. The best way i can describe these is.....i think i just ate a cloud! x


i made these fairy cakes and came out really nice and spongey. but they didnt rise properly. overall they were yummy.


I have just made two batches of them and they turned out lovely and fluffy! Gone down a treat, doubt they will last till morning.

minni kaur

@ hina...try flax seed for an egg substitute. I have used flax seed in combination with apple sauce for moist desserts. Check this out: Hope that helps


This recipe looked amazing when the mixture was raw - it was so light and fluffy. But, when I cooked them, the cupcakes didn't rise nicely, and ended up being quite dense. I didn't like them at all. What a pity!


Hey! Can anybody suggest a good substitute for eggs? How can we make Vegetarian cakes?! :( I've tried curd, Apple sauce, Condensed milk...everything except the condense milk was a disaster....i you know of anything else..please let me know...Preferably something natural..... Desperate!!! PLs help!! =(


Have also had great success with these and they kept really nice and moist in an air tight container for a couple of days uniced.


I disagree with these two comments. Mine came out of the oven really light and were delicious with the vanilla icing. Easy to make too. Thanks Rachel!


They were terrible, wish i had read your review before trying the recipe!! Tastes really eggy, not good at all. Really disappointed!!!


This recipe was absolutely terrible - the cupcakes hardly rose due to using plain flour and they were very dense - totally wrong. So I looked on You Tube and found a great simple recipe using self-raising flour and they've come out perfect. I won't be following Rachel Allen's icing recipe for them though!

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