Classic vanilla cupcakes

During the uni holiday I take any chance I can get to get back into baking again, and this holiday I decided to create a 'classic cupcake box' for a few friends and family members in which i made six different flavour cupcakes. These were Vanilla, Chocolate & Caramel, Carrot, Red Velvet, Lemon and White Chocolate & Raspberry. Each of these are such well known flavours, and renowned cake classics, that they were bound to be a hit! I shall be sharing each of these recipes with you, if I haven't before, and I thought I would take it back to basics and start with the classic Vanilla Cupcake that everyone loves. 

Classic Vanilla Cupcakes

Preparation time: 15 minutes
Cooking time: 12-15 minutes 
Serves: 6 cupcakes 

Ingredients: 

For the cupcakes: 

  • 100g softened butter 
  • 100g caster sugar 
  • 2 free range medium eggs 
  • 100g self raising flour 
  • 1/2 tsp vanilla extract 
For the buttercream: 
  • 100g softened butter 
  • 100g icing sugar 
  • 1/4tsp vanilla extract

Method: 

* This is a simple vanilla cake recipe that you can use for bigger cakes, as well as loaf cakes. These ingredients are the grounding for many great creations!!

 Preheat the oven to 200 degrees Celsius, and line a cupcake tray with six cupcake cases of your choice. 

 Place the softened butter in a bowl with the caster sugar, and mix together, with a wooden spoon, until they are of a smooth and creamy consistency. 

 Next, add the eggs one at a time to incorporate as much air as possible. Mix well between each edition to prevent curdling. *Don't worry if the mixture does curdle, this can easily be undone when adding the flour, and I don't think it affects the texture of the cake at all. 

 Sift the self raising flour and add the vanilla extract. Carefully fold the mixture with a metal spoon, in a figure of eight movement until the flour is completely incorporated into the mixture.

 Spoon the mixture into the prepared cases, and place into the oven for 12-15 minutes, or until they are golden brown and springy to touch. 

 Whilst they care cooking mix the softened butter, vanilla extract and icing sugar in a bowl until smooth and creamy. If the mixture is too stiff add a splash of milk until it is of a pipe-able consistency. 

 Once the cupcakes are cooked place on a wire rack to cool completely. 

 Fit a piping bag with your desired nozzle, I used a Wilton 2D, six point star nozzle. Place the prepared buttercream into the piping bag. 

 Pipe the buttercream onto your cakes once they are completely cooled in your desired shape. For the shape above (rose), I start from the middle and work my way outwards in an anticlockwise direction. 

 Finish with a drizzle of strawberry or raspberry jam, and maybe a biscuit for the perfect treat! You could even core the cupcakes and place jam in the middle for a surprise center. 
I hope you enjoyed learning how to make these super easy, classic vanilla cupcakes! Happy Baking :) 




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