Everybody has their own vanilla cupcake recipe
come back to whenever they need it. And this is mine! Its not a super
recipe, nor has it been passed through the family through generations.
doesn’t mean its not just as good! Its from the hummingbird bakery.
tips for name of book) it makes quite alot, i made about 18 medium
sized ones, and the frosting recipe below was enough to ice all of them
generously. the picture shows some ones i made with edible glitter, it
added a sparkly, proffessional effect.
80g unsalted butter
280g caster sugar
140g plain flour, sifted
1tbsp baking powder
¼ tsp salt
240ml milk (semi-skimmed or whole milk)
½ tsp vanilla essence
2 large eggs
the oven to 190C (gas mark 5) and line a twelve hole muffin tin with 12
cases. There will probably be more needed, but start off with this.
a hand-held electric whisk or a freestanding electric mixer with the
paddle attachment, slowly beat together the butter, sugar, flour, baking
powder and salt until all the ingredients are well mixed in and resemble
together the milk, vanilla essence and eggs by hand in a jug with the
whisk or mixer on a low speed, pour three-quarters of the milk mixture
into the dry ingredients and mix well, scraping down the sides of the bowl
until everything is combined. Add the rest of the milk mixture and beat
again, now on a medium speed until the batter is smooth.
will be quite runny mixture, so my advice is to wash out the jug and pour
the mixture into it so it can go in the cases more evenly, and less
messily! Fill them up to about two-thirds full, and if there is any batter
left over (there probably will be) fill up more cases in a second muffin
tin. Pop in the oven and bake for 18-20 minutes or until the sponge feels
springy when you touch them. Remove from a tin and place on a wire rack.
250g icing sugar, sifted
80g unsalted butter
a couple of drops vanilla extract
the icing sugar and butter together in a free-standing electric mixer with
the paddle attachment (the icing sugar will go everywhere so use a tea
towel to cover up the bowl, or just start off with a spoon) on a
medium-low speed until the mixture comes together and is well mixed. Turn
the mixer to a low speed.
the milk and vanilla extract in a separate bowl, then add to the butter
mixture a spoonful at a time. Once all the milk has been incorporated, turn
the mixer up to high speed. Continue beating until the frosting is light
and fluffy; at least five minutes. The longer the frosting is beaten, the
fluffier it becomes.