Simple yet tasty vanilla cupcakes

I was recently contacted by Stork and they invited me to try their new product “Stork With Butter” for free. Of course, I accepted this offer as I love to bake and I am always looking for new ingredients to use. This is actually the second bake that I have used the new Stork product for. I firstly made some Halloween biscuits which were delicious! For my second bake however, I really wanted to test the new buttery spread and see how good it really was. I therefore chose to bake vanilla cupcakes with a vanilla buttercream icing, both components needing the Stork With Butter ingredient.

⭕ 110g/4oz of Stork With Butter
⭕ 110g/4oz of caster sugar
⭕ 2 large free range eggs, lightly beaten
⭕ 110g/4oz of self raising flour
⭕ 1 teaspoon of vanilla extract
⭕ 1-2 tablespoons of milk

For the buttercream icing:
⭕ 140g/5oz of Stork With Butter
⭕ 280g/10oz of icing sugar
⭕ 1 teaspoon of vanilla extract
⭕ 1-2 tablespoons of milk
⭕ Food colouring (optional)
⭕ Sprinkles or other decorations (optional)

1.) Preheat your oven to 180°C/350°F/Gas mark 4 and line a 12-hole muffin tin with 10-12 paper cases.

2.) Cream together your Stork With Butter and your icing sugar until pale in colour and then gradually add your 2 lightly beaten free range eggs. Add in your vanilla extract and stir in thoroughly.

3.) Fold in your flour using a spoon until the mixture is of a dropping consistency. Add the milk if required. Spoon evenly into your muffin cases, this mixture should make between 10-12 cupcakes.


4.) Bake in the oven for 10-15 minutes or until golden brown and a skewer comes out clean. Leave to cool completely.

5.) For the buttercream icing: While your cakes are cooling, beat the Stork with butter in a large bowl until really soft. Add half the icing sugar and beat until smooth.

6.) Add the remaining half of the icing sugar to the mix with one tablespoon of milk and mix until smooth and creamy. Add more milk if necessary.

7.) Add in your food colouring to the mixture if desired and combine well.

8.) Make sure your cakes are completely cooled. Spoon the mixture into a piping bag with a star shaped nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl. Add sprinkles or other decorations on top if desired.


I hope you enjoy this simple but tasty cupcake recipe! Thank you again to Stork for allowing us to try their new product for free. I loved how I didn’t have to remember to take the butter out of the fridge prior to baking and could just get stuck straight in. Ideal for a busy mum of 3 like me!!
Overall I love this product, it gave our cupcakes a lovely texture and taste and made the buttercream really creamy.

What do you think? Have you tried any ingredients that you love? Let me know if you try these cupcakes!


Stay in touch!
Instagram: @twoblueonepink
Twitter: @2blueand1pink


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s