Thursday, 18 August 2016

Classic vanilla cupcakes.

A staple recipe, if ever you needed one. These vanilla cupcakes are utterly delightful and easy to bake, you can even adjust the recipe as a great base for any cupcake recipe, it's deliciously versatile!

  175g caster sugar
  175g butter
  3 eggs
  175g self raising flour
  1 tsp vanilla extract

For the buttercream
  80g butter
  140g icing sugar
  1 tsp vanilla extract

Pre heat the oven to 180/160c fan/gas mark 4 and line a cupcake tray with cases.

Cream together the butter with the sugar till pale and fluffy, you'll notice the change in colour after a minute or two of whisking. Add in the eggs one at a time and whisk as you go, ensuring that they're fully blended.

Sift in the flour and fold to combine the mixture, scraping the sides of the bowl to ensure that it's fully mixed. Then add in the vanilla extract and mix to combine. The end result will be a lovely light mixture.

Spoon the mixture into the cupcake cases, filling each around 2/3 full, then bake for 20-25 minutes till risen and golden.

Remove the tray from the oven and place your cupcakes on a wire rack to cool, after letting them set for a minute in the tray.

Once cooled, make a start on your buttercream. Mix together the butter with half of the icing sugar till combined, whisking for another minute to ensure it's fully mixed. Sift in the remaining icing sugar and mix again till fully combined, followed by the vanilla essence to finish. Whisk your buttercream for 2-3 minutes to reach a lovely light consistency.
Spoon the buttercream into a piping bag, I used a star nozzle with mine to create the finished effect. Pipe in a clockwise direction around the top of each cupcake, ensuring that they're fully covered with buttercream, adding a second smaller layer of buttercream on top of that to create a peak in the centre of each cupcake.

Decorate with sprinkles for a lovely finishing touch on top of each cupcake.

Recipe adapted from: Mary Berry at Red Online.