Food

MTT: Vanilla Cupcakes – a Recipe

August 17, 2011

Vanilla cupcakes. They’re twee, overexposed and no good for my diet, but I’ve always wanted to know how to bake them well. I don’t know why, maybe it’s the fact that cupcakes always make people go WOAH. Everyone always loves a cupcake cook.

Vanilla Cupcakes

I also blame Sex and the City a little bit… and The Hummingbird Bakery has a lot to answer for.

So I added ‘learn how to bake and frost amazing cupcakes’ to my (now complete!!) Life List. It took about three months of cooking and decorating a batch of cupcakes each week – but it’s done. I’ve cooked Chocolate Cupcakes, Vanilla Cupcakes (my favourite), and Red Velvet Cupcakes. I’ve decorated birthday cupcakes for me, Elfie, my friends and my parent’s friends. I’ve played with pink, lilac, blue, red, green and black icing. I’ve learnt that there is nothing as annoying as icing sugar when it’s in a fine layer all over my kitchen. I have fed my one-year-old daughter sugar more times than is probably advisable.

But I can now make a damn fine cupcake in under an hour.

red velvet cupcakes

Red Velvet

red velvet cupcakes

Red Velvet

vanilla cupcakes

Some of the 48 cupcakes I baked for Elfie’s birthday

Elfie’s birthday tower

vanilla cupcakes

Heavy Metal cupcakes baked for my friend Rupert’s birthday

vanilla cupcakes

I can’t remember who I made these for. Possibly myself.

vanilla cupcakes

Donna’s birthday cupcakes

vanilla cupcakes

Donna’s birthday cupcakes.

4.5 from 2 reviews
Vanilla Cupcakes
 
This recipe originated as a Hummingbird Bakery cupcake but I played with the quantities a little; the method is still basically the same. Watch these cakes like a hawk as they shouldn't be overcooked at all. They need to be nice and springy.
Recipe type: Dessert
Ingredients
  • 120g plain flour
  • 110g caster sugar
  • 1 ½ tsp baking powder
  • a pinch of salt
  • 40g unsalted butter, at room temperature (or use salted and omit the pinch of salt)
  • 120ml whole milk
  • 1 egg
  • tsp quality vanilla extract
  • 180g icing sugar, sifted
  • 80g unsalted butter, at room temperature
  • 25ml whole milk
  • a couple of drops of quality vanilla extract
Instructions
  1. Preheat the oven to 170°C (325°F) Gas 3.
  2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
  3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.
  5. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  6. When the cupcakes are cold, spoon the vanilla frosting on top and decorate.
  7. For the vanilla frosting:
  8. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
  9. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
  10. Continue beating until the frosting is light and fluffy, at least 2 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

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12 Comments

  • Reply Zoe August 17, 2011 at 12:31 am

    I wish Jo had asked you to make the wedding cakes and not me. It’s proving to be very difficult as she wants them to sit outside for some time ;/ I’d make these ones for sure if that was not the case!

    • Reply alice August 17, 2011 at 12:35 am

      oh crap, I’m glad she didn’t!! Not least because we’re in Paris until late Friday night… looking forward to spending some quality time with you guys, are you staying in the hotel with the nightclub??!

  • Reply zoelee August 17, 2011 at 12:47 am

    Yes, we are staying there. Checking in early so we can put the cakes somewhere… Where, I do not know! Look forward to seeing you there :) Enjoy Paris!

    • Reply alice August 17, 2011 at 12:56 am

      Awesome, see you Saturday! x

  • Reply Alice August 19, 2011 at 7:59 pm

    These cupcakes look just great! May I ask where you bought the cardboard cupcake carrier from? Nothing worse than baking for friends and then the cakes are get ruined during transportation in a tupperware or something similar!

  • Reply Aly August 21, 2011 at 8:07 pm

    Oh my goodness how happy am I to stumble along such a fab blog!
    Loving all of your work and delighted to find other blogs by powerful Mommas!
    I have two baby boys and although on maternity leave I am delighted to find inspiration from clever ladies like yourself.

    Thanks,
    Aly

    • Reply alice August 23, 2011 at 10:15 pm

      Thanks Aly :)

  • Reply On having it all | More Than Toast August 24, 2011 at 10:38 pm

    […] doing OK though I still struggle with having enough time to be the perfect wife (I’ve mastered cupcakes… isn’t that enough?). And let’s not talk about where I find the time to […]

  • Reply Celeste July 2, 2012 at 8:26 pm

    Ooh, what are those blasty candley things? Lucy would love those on her cake :)

  • Reply pauline April 18, 2013 at 8:35 am

    love all of these! how many cupcakes will above recipe make approx??? i need about 40 many thanks xx

    • Reply alice April 18, 2013 at 9:35 am

      Hi Pauline! This recipe makes about 12. Good luck!

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