Super Easy Vanilla Cupcakes
Vanilla cupcakes are the most basic type of cupcake out there.
They're a great way to practise and learn how to make cupcakes while not spending too much on ingredients.
This recipe is so versatile you can use it as a base then add and substitute ingredients as you go along.
Just experiment and have fun and enjoy baking!
140g unsalted butter (softened)
140g caster sugar
2 large eggs (room temp)
1 1/2 tbsp milk
1 tsp vanilla extract
140g self raising flour
1/4 tsp bicarbonate of soda
You will need:
A 12 hole muffin tray
12 cupcake cases (I use size 51 x 31 mm)
An electric mixer (optional)
Medium sized ice cream scoop (optional)
Preheat the oven to 170*C fan, and line a muffin tray with your chosen cupcake cases.
Beat the butter till soft and pale in colour using an electric mixer for 1 - 2 mins.
(This can be done by hand, but I find using a freestanding mixer is the easiest and best way).
Add the sugar and continue to beat till completely combined with the butter, scraping down the sides of the bowl when needed, for roughly 1 min. This is called creaming.
Meanwhile sift the flour and bicarbonate of soda together into a separate bowl and set aside.
Add the eggs one by one to the creamed butter and sugar and mix well. If the mixture begins to separate add a spoonful of the sifted flour to help bring it together.
Measure and add the vanilla extract and milk to the same bowl and beat for a further 30 seconds.
Lastly, add the sifted flour and bicarbonate of soda and give it a final mix till no streaks of flour remain.
Spoon the finished cake batter evenly into the cupcake cases.
If you want to be super accurate, each filled cupcake case should weigh between 45g and 47g.
Bake for 20 minutes till golden on top or a skewer inserted into the middle comes out clean.
If you want to decorate your finished cupcakes
make sure they are completely cool first!