Basic vanilla cupcake recipe

Quick easy cupcakes

I always weigh my eggs and whatever they weigh I use the same quanties of butter, sugar and flour.

For 12 cupcakes you will need 

3 eggs (weight 6.4oz)

6.4oz butter

6.4oz castor sugar 

6.4oz SR Flour 

10ml of vanilla bean paste 

12 cupcake cases 

Deep bun tin 

Ice cream scoop 

Start by pre heating the oven to 170c 

Then place the cupcake cases in the tin.

1: Whisk the butter & castor sugar until it becomes pale and creamy.

2: Add eggs one at a time ensure each egg is well whisked in before adding another. 

3: Add vanilla paste and whisk just to combine. 

4: Add all the flour & lightly fold in then whisk for approx 30 secs. 

I know whisking the flour is usually a NO NO but I prefer the texture. I'm also sure there's a scientific reason why the flour shouldn't be whisked for sponge cakes something to do with the gluten but trust me the texture from a quick whisk results in a nice light sponge 😄

Use the ice cream scoop to fill all the cases, the cases should be 3/4 full.

Bake for 15-18 mins in the centre of the oven ( baking in the centre helps stop the uneven raised peaks to your cupcakes. 

Remove from the tin and allow to cool on a wire rack. 

Vanilla butter cream

250gms good quality butter 

500gms icing sugar 

10mls vanilla paste 

Whisk butter on high speed until very light and fluffy add icing sugar a little at a time and continue to whisk until all the sugar has been added.  Add the vanilla bean paste and whisk for 5 mins until the butter cream is very light and smooth.  

You can use a piping bag with a 1M tip to create swirls on your cupcakes or just spoon the butter cream on top of each cupcake. 

This recipe works for large cakes too just remember to weigh the eggs and use the same quanties for the butter, sugar & flour.