Classic Vanilla Cupcakes
I think I’ve found my new go to vanilla cupcake recipe. These were super simple to make and came out so moist and delicious!
Since getting my KitchenAid for Christmas, I’ve been wanted to test it out so I also made vanilla buttercream which came out great. I had planned on piping it onto the cupcakes but I had a bit of an icing disaster - my makeshift piping bag split down the side and oozed out everywhere. Nonetheless, it tasted just as delicious spread on the cupcakes as it would have piped so I can’t complain. My boyfriend and I had to stop ourselves from eating them all that day!
For the cupcakes you will need:
125g all purpose flour (or self-raising flour if you have access to it)
3/4 tsp baking powder (not needed if you’re using self raising flour)
125g white sugar
1/4 tsp bicarbonate of soda
125g softened butter
2 eggs
1 1/2 tbs milk
1 tsp vanilla extract
For the buttercream you will need:
150g softened butter
340g icing sugar
2-3 tbs milk (depending on the consistency of your mixture, this may vary)
1 tsp vanilla extract
Cupcake Method:
Mix together flour, baking powder, sugar, bicarbonate of soda, butter and eggs. Mix together using a stand mixer of electric beaters until combined, then mix on high speed for 1 minute.
Add your milk and vanilla extract. Mix again until mixture is smooth. Be careful not to over mix the batter.
Divide your mixture evenly into patty cake cases in a cupcake tray, the mixture should make about 12.
Bake your cupcakes in a fan force oven at 170°C for 20 minutes. I’d recommend checking a few minutes before the time is complete to make sure they do not over cook.
Check your cupcakes are fully cooked by piercing one with a skewer, making sure the skewer comes out clean and not with any batter on it.
Set your cupcakes to cool on a baking rack. They will need to be completely cool before we can add the buttercream.
Buttercream Method:
Add your butter to your mixer and beat for 5 minutes until it is creamy in colour. It is important that your butter isn’t too soft or two hard, it needs to be able to hold its shape.
Add half of your icing sugar to the butter and beat for another 3-5 minutes until fluffy. Start mixing on low so your icing sugar doesn’t go everywhere.
Add the other half of icing sugar and mix again for another 3-5 minutes until completely combined.
At this stage, your mixture should be very thick. To make it easier to pipe and decorate, you can thin it down slightly with the vanilla and milk. Remember, you don’t want it to be too thin or runny, it needs to be able to hold its shape. I mixed the vanilla and milk together and gradually added it until I reached my desired consistency.
When your cupcakes are completely cool, add the icing to them however you want and decorate to your heart’s desire.
Enjoy!
Christie x
