Vanilla Cupcakes
Recipe type: Dessert
 
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.
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.
Recipe by More Than Toast at https://morethantoast.org/vanilla-cupcakes/