Best Ever Vanilla Cupcakes
Although I am crazy about football and frankly I could turn the air blue with my swearing when I get worked up about something, I am in fact the quintessential girly-girl – I love heels, even tho they hurt my feet and I can’t walk in them, I love pretty dresses and my long hair and I put my make up on every morning even if I am not leaving the house. I love afternoon tea and the most ridiculously named cocktails but most of all I love cupcakes!
My go to cupcake recipe is of American origin so it is quite muffin like, it is dense and thick while somehow remaining light – the wonders of a good bake mix. My icing is more creamy buttery than sweet and I am told by almost everyone who eats them that it’s the best cupcake they have every had….and I am going to share my secret with you.
300g Plain flour
1/2 teaspoon Bicarb of Soda
1/4 teaspoon salt
240ml semi skimmed milk
1 tablespoon vanilla extract
115g unsalted butter
300g caster sugar
Pre-heat oven to 155 – 16oC
STEP 1.Combine in a bowl the Flour, Bicarb of Soda & Salt & In a jug measure out the Milk and Vanilla Extract
STEP 2.In a large mixing bowl measure out the Butter and beat until light and fluffy with a hand whisk. Add the Caster Sugar and beat again with the hand whisk until completely combined
STEP 3.Add the Eggs one at a time to the butter mixture and beat until the mixture is creamy
STEP 4.Add one 1/3 of the flour mixture and mix with a wooden spoon until combined, then add one 1/3 of the milk mixture and mix with a wooden spoon until combined. Add another 1/3 of the flour and mix with a wooden spoon until combined, then again add one 1/3 of the milk and mix with a wooden spoon until combined…complete this process with the last 1/3 of each mixture
STEP 6.Spoon cake batter into cupcake cases until they are 2/3 filled and place into your pre-heated over. Set a timer for 15 minutes then spin the trays around and cook for another 6-8 minutes.
STEP 7.Once the timer is done test the cupcakes by inserting a cake tester (or fork) into a few of the cupcakes, if the prong comes out clean you know they are ready, if not pop them back into the oven for a few more minutes.
STEP 8.Allow to cool in the tray for 5 minutes then move to a cooling rack to cool completely. While waiting for the cupcakes to cool you can prepare the butter frosting.
250g Unsalted Butter
325g Icing Sugar
1 teaspoon of Vanilla Extract
My Butter Frosting recipe is quite loose – I like to just keep adding stuff until it tastes the way I like with is very buttery and creamy and not super sweet. Here is my basic recipe but don’t be afraid to add a bit more butter or icing to suit your tastes.
Step 1. Put Butter in a large mixing bowl and beat until light and fluffy with a hand whisk
Step 2. Add the Icing Sugar to the butter mix along with the Vanilla and beat with a hand whisk until well combined. If at this point you find the mixture to be overly stiff and too thick to pipe you can add some milk to the icing. I would recommend adding about a teaspoon at a time and beating again with a hand whisk until you get the right consistency.
Step 3. Once the cupcakes are cooled pipe the icing onto the cupcakes and decorate with sprinkles & chocolate goodies.