• Sarah L Samuels

Vanilla Cupcakes

I always remember my Mum making cupcakes or “buns” as we called them when I was little. They were usually baked for when we came home from school and they were plain or with currants in them. They were never covered in buttercream or any sort of icing and my sister and I would always enjoy one while waiting for our tea (dinner)!



When I had my cafe cupcakes were never very popular, my customers seemed to prefer a slice of cake, cookie or a scone. We did bake cupcakes and do cake decorating with kids for Easter, Halloween and Christmas and this was always a popular activity.

I have been asked quite a bit recently for a vanilla cupcake recipe so here it is!!!

There are lots of ways to decorate them or just enjoy them as they are with the kids after school.


Jump to recipe


Pre-heat the oven to 180 degrees centigrade (160 fan) then place 12 cupcake cases in a muffin tin.



In the bowl of a stand mixer put the butter and sugar.



Then beat until light and fluffy. It is worth taking time with this stage and making sure the butter is lovely and light in colour and nice and fluffy as you will get a much better rise in the cakes. Also scrape down the butter from the edges if it is stuck to the side to make sure the butter and sugar is fully mixed.



Next add the vanilla extract. Then add the eggs one at a time ensuring they are fully incorporated before adding the next one.



Finally add the flour and baking powder and mix until you cannot see the flour any longer.



Divide the mixture between the 12 cupcake cases.



Bake in the pre-heated oven for 20-25 minutes or until a skewer comes out clean. Leave to cool completely on a wire rack.




Vanilla Cupcakes


Sarah’s servings: 12

Sarah’s skill: Easy 🍰

Baking time: 20-25 minutes


Ingredients:


180g Soft unsalted butter

180g Caster sugar

3 Large eggs

1/2 tsp Vanilla extract or paste

180g Self Raising flour

1/2 tsp Baking powder


Method:

  1. Pre-heat the oven to 180 degrees centigrade (160 fan).

  2. Place 12 cupcake cases in a muffin tin.

  3. In the bowl of a stand mixer put the butter and sugar and beat until light and fluffy.

  4. Next add the vanilla extract.

  5. Then add the eggs one at a time ensuring they are fully incorporated before adding the next one.

  6. Finally add the flour and baking powder and mix until you cannot see the flour any longer.

  7. Divide the mixture between the 12 cupcake cases.

  8. Bake in the pre-heated oven for 20-25 minutes or until a skewer comes out clean.

  9. Leave to cool on a wire rack.



Download recipe

VanillaCupcakes
.pdf
Download PDF • 145KB

Sarah’s extra slice……


I used Wilton cupcake cases.


I prefer vanilla bean paste for this recipe but vanilla extract will work just as well.


You could decorate with buttercream or water icing and sprinkles.

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