Sometimes, in our rush to update everything and experiment with textures and flavours and add extravagant decorations, we forget about the tried and true. As they say in literature, the classics are classic for a reason
Case in point is these vanilla cupcakes.
Simple. Plain, Easy. And absolutely delicious. I made these because my daughter
specifically asked for vanilla cupcakes for her birthday so I dug around for a
recipe.
Obviously you can use any sort of icing you
like – a soft lemon flavour might be nice with these – but we enjoyed the
standard vanilla buttercream. A touch of sprinkles on the top gave them a nice birthday
feeling.
I used silicone muffin tins for this, which
required no preparation, nor did I use cupcake papers. If you don’t have
silicone, pour the batter into cupcake papers or greased and floured muffin
tins.
I made the cupcakes in advance of the event
and froze them for about a week, then defrosted them prior to icing them.
Vanilla Cupcakes
Ingredients
Vanilla Cupcakes:
- 2
cups sifted cake and pastry flour
- 1
cup granulated sugar
- 2
teaspoons baking powder
- 1/2
teaspoon salt
- 1/2
cup butter softened
- 1/2
cup milk
- 2 eggs
- 1
teaspoon vanilla
Vanilla Buttercream Icing:
- 1
cup butter softened
- 5
cups sifted icing sugar
- 1/2
cup whipping cream
- 1/2
teaspoon vanilla
Method:
Vanilla Cupcakes: In large bowl, whisk
together flour, sugar, baking powder and salt. Using electric mixer on low
speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth,
about 2 minutes.
Spoon into 12 cupcake or muffin cups or papers, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely.
Vanilla Buttercream Icing: In
large bowl, beat butter until light and fluffy. Alternately beat in sugar and
cream, making 2 additions of sugar. Beat in vanilla.
Make the Cupcakes:
Make the Icing:
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