Vanilla Cupcakes…

Posted in: Bakes, Cooks | 1

As you all should know by now, I have a very sweet tooth, and anything chocolatey always gets my attention.

But sometimes its good to take things back to basics with the simple taste of vanilla.

This week was one of my colleagues birthdays, which is always the best reason to get baking!

I already had these cupcakes in mind when I found out it was her birthday, but I have both a vanilla and chocolate recipe (chocolate recipe coming soon!) and they, along with the delicious icing recipes (…again, coming soon!) are perfect for any birthday occasion.

These recipes are so special, they take pride of place as the first four pages of my Recipe Journal, where I write down all my favourite recipes for an easy go-to source of deliciousness.

They also originates from my favourite British bakery, The Hummingbird Bakery – their black bottom cupcakes are heavenly, and I have enjoyed one for breakfast on my birthday on more than one occasion.

But back to this particular birthday with the ever-so-simply delicious Vanilla cupcakes…

Enjoy

J
xoxo

 

Ingredients

  • 40g unsalted butter
  • 120g plain flour
  • 140g sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 120ml milk
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1 batch of cupcake frosting (coming soon!)

 

Method

  • Pre-heat the oven to 170 degrees celsius / 325 degrees fahrenheit
  • Soften the butter in a bowl by beating it lightly
  • Add in flour, sugar, baking powder and salt to the butter and mix until it has a sand-like consistency
  • Pour in half the milk (60ml) and mix until just combined
  • Whisk the egg, vanilla extract and the remaining milk in a separate bowl
  • Add this mixture to the main mix and beat until smooth and combined
  • Do not over mix!
  • Place 12 cupcake cases into a muffin/cupcake pan
  • Spoon mixture equally into cases
  • Bake for 20-25 minutes
    (I bake them for exactly 22 minutes, but every oven is different – they need to look just golden brown on top, but no darker)
  • Top Tip: remove the cases from the pan as soon as possible to prevent them from continuing to cook as much – this leaves a light, perfectly baked cupcake
  • Leave the cupcakes to cool completely before frosting – trust me, I’ve not waited and ended up with sloppy, melted buttercream frosting…not pretty!

 

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