vanilla cupcakes recipe

vanilla cupcakes recipe

A-spoonful-of-sugar

 

I have a troubled relationship with baking. If you were to speak to my dear friend Jo, she would gladly tell you all about my Year Eight cake from our Food Technology class which not only featured a layer of egg shells, was also so flat we enjoyed a game of frisbee with it. But don’t let that put you off. I can cook, but for many years, I’ve just not been that fussed about it. 2013 however, is the year that I reclaim the kitchen as my own, and I think so far, I’ve already cooked a lot more than in the whole of the twenty-first century put together. So, with this in mind, and my fancy new John Lewis silicone cupcake holders and my Great British Bake Off cake stand in hand, I thought I’d russell up some vanilla cupcakes. These are so easy to bake and perfect for when it’s cold outside.
From the larder…
110 grams or 4 ounces of margarine, or butter softened at room temperature
110 grams or 4 ounces of caster sugar
2 eggs, lightly beaten
1 teaspoon of vanilla extract
110 grams or 4 ounces of self-raising flour
2 tablespoons of milk
For the icing…
140 grams or 5 ounces of butter, softened
280 grams or 10 ounces of icing sugar
1 – 2 tablespoons of milk
A few drops of food colouring
In the kitchen…
Preheat the oven to 180 Degrees Celsius, and line a twelve muffin case tin with cupcake holders.
vanilla cupcakes
Mix the softened butter and caster sugar together in a bowl until creamy and pale. Beat in the egg mixture a little at a time, and stir in the vanilla extract until smooth. Fold in the flour using a metal spoon, and add milk as necessary so the mixture is smooth, and is of a dropping consistency. Spoon the mixture into your cupcake holders and bake for ten-fifteen minutes, or until golden brown. Best to keep an eye on these as all ovens vary.
Once baked, take out the oven and allow to cool.
Now, I was in a complete hurry to finish these cupcakes as we had two friends coming over, so my icing appearance leaves a lot to be desired. But, it still tasted damn tasty. To make the icing, beat the butter until soft and then add half the icing sugar until smooth. Next, add the remaining icing sugar, and milk if necessary to create a smooth and creamy icing. Add the food colouring and mix well. Place the mixture into a piping bag (I used a star shape) and get creative! If I had had more time, these would have looked a lot different, but such is life. Enjoy!
making vanilla cupcakes

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