Vanilla Cupcake recipe

These Vanilla Cupcakes are…..

• Soft and fluffy, with a plush velvety crumb;
• Infused with elegant buttery and vanilla flavours;
• Perfectly shaped with a sweet golden dome;
• Much more tender than your usual run-of-the-mill cupcake recipes;
• Less sweet than typical cupcakes;
• Safer to make than typical “cream butter and sugar” recipes; and
• Stay fresh and moist for 4 days (minimum).

Ingredients for Vanilla Cupcakes

• 1 cup plain / all purpose flour (maida)
• 3/4 cup caster / superfine sugar (you can powder normal sugar)
• ½ teaspoon baking powder
• Pinch of salt
• ½ cup vegetable oil
• ½ cup milk (full fat)
• 2 large eggs
• ½ cup unsalted butter melted
• 2 tsp vanilla extract

For the cupcakes

1. Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
2. Line two cupcake pans with paper liners. Set aside.
3. Add the all purpose flour, sugar, baking powder and salt to a large mixer bowl and mix well. Set aside.
4. Pour the oil in a microwave save bowl, add the butter, and heat just until the butter has melted. Set aside.
5. In a bowl of an electric mixer, beat eggs and sugar on medium-high speed 5 minutes until the sugar has dissolved and the mixture turns pale yellow and has tripled in volume.
6. Then, slowly pour in the oil and butter mixture while whisking on low.
7. Add 2 tsp vanilla and beat to combine.
8. When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec.
9. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in.
10. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
11. Divide the batter between the prepared paper liners, filling each about 3/4 of the way full.
12. Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean.
13. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

For the frosting

1. beat the butter in a large mixer bowl until light and fluffy about 1 to 2 minutes.
2. Add the powdered (confectioners sugar) a half cup at a time and mix until smooth.
3. Add the vanilla extract and 1 tablespoon of water or milk and and mix on medium to high speed for 7-8 minutes until light and creamy.
4. Add remaining powdered sugar, water or milk, as needed, and salt and mix until smooth.
5. Then, place the mixture in a piping bag with your favorite piping nozzle and decorate your cupcakes when they have completely cooled to room temperature.

Tips

• eggs, buttermilk and butter must be at room temperature to keep your batter an even consistency.
• Baking soda (bi-carb) won’t make the cake rise quite as well. If you have no choice, then use 3/4 teaspoons of baking soda.
• Fill cupcake liners 2/3 full or they will overflow and cause a muffin top.
• 30 minutes preheat is recommended to ensure no loss of heat when the oven door is opened.
• You can also freeze these cupcakes, without filling, for up to 2-3 months. Then just thaw overnight in the refrigerator and then fill and frost as normal!

Decorating Cupcakes

We have so many frosting options so pick your craving:

• Blackberry Frosting – you’ll love the flavor and color
• Swiss Meringue Buttercream – well worth the extra effort
• Chocolate Cream Cheese Frosting – whipped and decadent
• Vanilla Cupcake Frosting – our go-to cupcake frosting

Nutrition

Also read: Fish fry recipe (step by step)

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