I've got a really nice recipe for vanilla cupcakes, they're really sweet, light and tasty. My favourite!xx
VANILLA CUPCAKES
-110 grams of unsalted butter, at room temperature
-225 grams of caster sugar, preferably golden
-2 large eggs, free range or organic
-150 grams of self raising flour, sifted
-125 grams of plain flour, sifted
-120ml of semi skimmed milk, at room temperature
-1 teaspoon of good quality vanilla extract
WHAT TO DO
1. Preheat the oven to 160 degrees celcius/350 degrees farenheight/gas mark 4, and line a 12 hole muffin tray or three 12 hole mini muffin trays witht he appropriate size cupcake cases.
2. In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, bit at a time, mixing for a few minutes after each addition.
3. Combine the two flours in a seperate bowl. Put the milk in a jug and add the vanilla extract to it.
4. Add one third of the flours to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
5. Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes(regular size), or 15 minutes(mini size), until slightly raised and golden brown. To check they are cooked, insert a skewer into the center of one of the cakes- it should come out clear.
6. Remove from the oven and leave cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, ice the cupcakes with buttercream.
Any buttercream goes nicely with vanilla cupcakes, but vanilla butter cream goes best. After i've got my cupcake recipes on here, i'll put the recipes for the butter cream!xx
VANILLA CUPCAKES
-110 grams of unsalted butter, at room temperature
-225 grams of caster sugar, preferably golden
-2 large eggs, free range or organic
-150 grams of self raising flour, sifted
-125 grams of plain flour, sifted
-120ml of semi skimmed milk, at room temperature
-1 teaspoon of good quality vanilla extract
WHAT TO DO
1. Preheat the oven to 160 degrees celcius/350 degrees farenheight/gas mark 4, and line a 12 hole muffin tray or three 12 hole mini muffin trays witht he appropriate size cupcake cases.
2. In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, bit at a time, mixing for a few minutes after each addition.
3. Combine the two flours in a seperate bowl. Put the milk in a jug and add the vanilla extract to it.
4. Add one third of the flours to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
5. Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes(regular size), or 15 minutes(mini size), until slightly raised and golden brown. To check they are cooked, insert a skewer into the center of one of the cakes- it should come out clear.
6. Remove from the oven and leave cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, ice the cupcakes with buttercream.
Any buttercream goes nicely with vanilla cupcakes, but vanilla butter cream goes best. After i've got my cupcake recipes on here, i'll put the recipes for the butter cream!xx