Vanilla Cupcakes

Preheat the oven to 200°C and line a muffin tin with paper liners. In a large mixing bowl, whisk together the flour, Dr. Oetker Vanilla Pie Filling & Dessert Mix, Dr. Oetker Baking Powder, caster sugar, and Dr. Oetker Vanilla Sugar. In another bowl, beat the softened butter with the eggs and milk until smooth. Gradually combine the wet ingredients with the dry ingredients, mixing until just moistened. Be careful not to overmix.

Spoon the cupcake batter into the lined muffin tin, filling each liner about two-thirds full. Bake for about 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

For the buttercream frosting, place the heavy cream and Dr. Oetker Vanilla Pie Filling & Dessert Mix in a saucepan over medium heat. Stir continuously to prevent burning. Once the mixture comes to a boil and begins to thicken, continue to stir for 1 more minute. Remove from heat and stir well two separate times over a 5-minute period. Let it cool to room temperature.

In another bowl, beat the softened butter until smooth. Gradually add the cooled pudding mixture, beating until it achieves a smooth and creamy consistency. Once the cupcakes have cooled, top them with the buttercream using a piping bag and a tip of your choice. You can then optionally top the cupcakes with fresh fruits or sprinkles. Enjoy your delicious vanilla cupcakes with a creamy vanilla buttercream topping.