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Vanilla cupcakes recipe
Vanilla Cucakes recipe
One of my favourite types of cupcakes i find so easy to bake ans sometimes i just add some chocolate to the recipe or other flavours. It is a simple recipe that anyone can bake and it great fun icing the cupcakes afterwards.I got the recipe from one of my favourite bakers on http://www.facebook.com/ButterCupCakesCheshire who I talk to often and her cakes and cupcakes are fabulous I would never be as good as her.Please feel free to visit her page as her cakes her fabulous she bakes cake for every special occasions.I also like to thank Linda aka Butter cupcakes for allowing me to share this recipe as I love using this recipe and it an easy recipe to do.
In this recipe I use plain flour but you can use self raising flour also this recipe makes around 10 muffin size cakes and around 24 small cupcakes. After it is cooled i iced it with chocolate butter cream but you can use plain vanilla butter cream will post the recipe in a separate page.
- 115grams approx 4oz Self raising Flour, I use plain flour. (or u can use McDougalls Supreme Sponge flour)
- 115grams approx 4oz Butter, Stork brand
- 115grams approx 4oz Caster Sugar
- pinch Salt, add with flour
- 1 teaspoon Vanilla extract
- 2 eggs
- half teaspoon baking powder, if your using plain flour use one and half a teaspoon of baking powder
- 1 dsst spoon warm, boiled water
- All ingredient should be at room temperature. Preheat the oven to 170 C (this is for a fan-assisted oven).Line a muffin tin with muffin cases.Beat the butter and sugar together in a bowl until pale and fluffy. This is the most important part of baking your cakes, as it is when the air is added to the mix.
- Slowly beat in the eggs, one at a time on a low speed, mixing well between each addition. If the mixture appears to “curdle”, add a spoonful of flour to the mixture and continue mixing. Add the vanilla extract.
- Sieve the flour and baking powder into the mixture and mix on a low speed until the ingredients are just blended. Then use a spoon to continue to carefully mix in a folding motion, not beating. Add the warm water and stir into the mixture. This tip was given to me by my Nana who taught me to bake and I swear it makes the sponge even lighter.
- The mixture should be quite sloppy and drop easily of the spoon. Divide the mixture evenly between the paper cases. Fill the cases approximately 2/3 full. I like to use a small ice-cream scoop, to put the mixture in the cases, as it gives just the right amount and ensures consistency.
- Put cake tin into oven and bake for 17-18 minutes until well risen and golden, Do not open the oven during cooking time – as cakes will sink. Remove the cakes from the tins as soon as possible and place on a rack to cool.
- Margerine v. Butter For a light fluffy sponge, I find soft margarine (stork) gives the best results. It also offers a dairy free alternative. Butter gives a lovely flavour but the sponge will be a little less light in texture. It’s really down to individual preference, so experiment with both and see which you prefer.
- Quantities The ButterCup Cake recipe is based on equal parts margarine or butter, sugar and flour and half the amount of eggs. The recipe is easy to scale up for larger quantities e.g. 6 oz margerine, 6 oz, sugar, 6 oz flour, 3 eggs or 8 oz margarine, 8 oz sugar, 8 oz four, 4 eggs and so on