Vanilla Cupcakes

Cupcakes, although not included in your traditional high tea, have gained huge popularity over the past couple of years. I consider myself to be a bit of cupcake purist – there is nothing I like better than a vanilla cupcake with a swirl of buttercream on top. One thing I really dislike is a beautiful looking cupcake where the cake is dry – it’s a bit of a disappointment. One of my favourite cupcake shops is Petal in New Market. The cupcakes are delicious; they’re so moist and almost melt in your mouth and offer a variety of flavours.

This is my go-to recipe for vanilla cupcakes. I like it because it’s really hard to get wrong and you can mix everything in one bowl.

Vanilla Cup Cakes

 

Ingredients

5 oz (150g) Butter - softened

5 oz (150g) superfine (castor) sugar

6 oz (175g) self-raising flour

3 eggs

1 tsp vanilla extract

Method

1.         Pre-heat the oven to 180oC.

2.         Line a 12 cup cake pan, with cup cake papers.

3.         Crack the eggs into a cup and beat lightly with a fork.

4.         Place all the ingredients in a large bowl.

5.         Beat with an electric mixer for 2 minutes, until light and creamy.

6.         Divide the mixture evenly between the cake cases.

7.         Bake for 18-20 minutes until risen and firm to touch.

8.         Allow to cool for a few minutes and then transfer to a wire rack.

9.         Allow to cool fully before icing with a buttercream icing.

Credit to one of my friends who sent me this recipe probably four years ago now. It’s from a website but I have no idea which one now…