Vanilla Cupcakes

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Vanilla Cupcakes

Vanilla Cupcakes

Makes 24


250 g unsalted butter (250 ml), softened

410 g castor sugar (500 ml)

220 g self-raising flour (400 ml)

175 g cake flour (300 ml)

4 large eggs

250 ml milk

5 ml vanilla essence or seeds of 1 vanilla pod


1. Preheat oven to 180 ◦C/160 ◦C fan/ Gas mark 4.

2. Line 2 x muffin pans with cupcake baking liners.

3. In the bowl of a large electric mixer, cream the butter

until smooth.

4. Add the sugar gradually, and beat until white and fluffy,

all the sugar being dissolved.

5. Meanwhile, sift together the flours.

6. Add the eggs one at a time, with 15 ml flour at each addition.

Stop and scrape the bowl down well.

7. Add the flour in three parts, alternating with the milk and

vanilla essence. Do not over-beat; but make sure that the

mixture is well blended; scrape the bowl down intermittently.

8. Using an ice-cream scoop with a built-in release, fill paper

cupcake liners 2/3rd full.

9. Bake for 20 – 25 minutes, or until a cake tester comes out

clean, or the surface of the cupcake springs back when

touched with a finger.

10. Remove from pans and cool on a wire rack before filling

and icing accordingly, using vanilla butter cream or a flavour

of your choice. Use a chocolate ganache icing for a very

smooth, velvety texture.

Variation: Chocolate Cupcakes

• Use half white sugar and half brown sugar; 200 g dark

chocolate, melted; and replace milk with buttermilk. Add

melted chocolate into mixture after adding the eggs. Top with

chocolate ganache icing, or a chocolate butter icing.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.