As much as I love experimenting with flavours, sometimes the most classic things are the best and there really is something very special about a simple vanilla cupcake. Of course when you go classic and simple it is essential to get things just right so finding a good recipe that not only gives you a light and delicious cake but is also really easy is essential. Recently I have been closely following (and drooling) over the posts on Jane’s Patisserie so decided to give her vanilla cupcakes a go. Mine were nowhere near as pretty as hers but the flavour and texture were amazing. Thank you, Jane!
Easy vanilla cupcakes
From Jane’s Patisserie
For the cakes
150g butter (at room temperature)
150g caster sugar
3 medium eggs, beaten
150g self-raising flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon vanilla extract
1 – 2 tablespoons whole milk
For the icing
150g butter (at room temperate)
350g icing sugar
1/2 teaspoon vanilla extract
1 – 2 tablespoons whole milk
Preheat your oven to 180 C and line a 12 hole muffin tin with paper linings.
Put the butter and caster sugar in a large mixing bowl and beat with an electric mixer until light and fluffy – this should take a few minutes. Add the eggs, flour, bicarbonate of soda and vanilla extract and beat for 20 – 30 seconds until combined and smooth. Do not overbeat. If your mixture is tight, add a little of the whole milk. I only needed one tablespoon.
Spoon the mixture evenly into the 12 cases and bake in the centre of the oven for 17 – 20 minutes or until golden brown and a toothpick inserted into the centre of the cakes comes out clean. Leave in the tin for 5 minutes before turning out and allowing to cool completely on a wire rack.
To make the icing beat the butter until soft and smooth. Add the icing sugar in three additions, beating well after each one to ensure the sugar is completely incorporated. Keep beating while you add the vanilla and then the milk a little at a time until you get the consistency you desire. Make sure not to add too much milk as it can make the icing split.
When the cakes are completely cool, top with the icing and then sprinkles of your choice.
Makes 12 – don’t think about the calories
abbiosbiston 