Vanilla Cupcake Recipe
These light and tender vanilla flavoured cupcakes are topped with sweet glace icing.
Preparation time: about 40 minutes (excludes baking and cooling times).
Makes 12 cupcakes.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
120g butter, softened (the softened butter should be easy to cut through)
150g (2/3 cup) caster sugar
1 teaspoon (5ml) vanilla extract
2 large eggs (we use eggs with a minimum weight of 59g)
188g (1 1/4 cups) self-raising flour
125ml (1/2 cup) milk
175g (1 1/4 cups) pure icing sugar, sifted
5g (1 teaspoon) butter, softened
22ml (1 tablespoon plus 1/2 teaspoon) boiling water
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle of the oven.
Line twelve 1/3-cup capacity muffin pan holes with cases that are about 3cm high and measure about 5cm across the base and 8cm across the top. We use paper-lined foil cases.
Using an electric mixer or electric hand-held beaters, beat the butter, sugar and vanilla together in a large bowl, starting on low speed and increasing to high once the sugar is incorporated. Beat until the mixture is pale and creamy, stopping the machine once or twice during beating to scrape down the side and base of the bowl with a spatula.
Add one egg to the butter mixture and beat for about a minute. Stop the machine and scrape down the side and base of the bowl. Repeat with remaining egg. © exclusivelyfood.com.au
Sift about half the flour (about 2/3 cup) over the butter mixture. Stir with a spoon or beat with the electric mixer/beaters on very low speed until the flour is just incorporated.
Add about half the milk (about 1/4 cup) and stir or beat on very low speed until just combined. The mixture will probably look curdled at this stage. Repeat the process with the remaining flour and milk. Do not overmix the batter.
Divide the mixture evenly among the cases (about 1/4 cup batter per case).
Bake for about 20 minutes, until the cupcakes are light golden. When they are ready, a skewer or thin-bladed knife inserted into the centre of a cupcake will come out without any batter attached, and the cupcakes should spring back when lightly pressed in the centre.
Allow the cupcakes to cool in the pan for about five minutes, and then place them on a wire rack to cool completely.
When cupcakes have cooled, make glace icing (see instructions below). Use a knife or offset spatula to spread the cupcakes with the icing. If you wish to attach decorations, do so before the icing sets. We decorated the cupcakes with sprinkles and icing flowers.
Store the cupcakes in an airtight container at room temperature. The cupcakes can be made up to two days before serving. If sprinkles are used, the colour may bleed into the icing over time.
Stir icing sugar, butter and boiling water together in a small bowl until smooth.
Use icing immediately. If it starts to set before you have finished icing the cupcakes, stir in a few drops of hot water. © www.exclusivelyfood.com.au