Vanilla Cupcakes
Classic Hummingbird Bakery vanilla cupcakes topped with colorful vanilla frosting and sprinkles.
Ingredients
cake flour
120 g
caster sugar
140 g
baking powder
1½ tsp
salt
a pinch
unsalted butter (softened to room temperature)
40 g
whole milk
120 ml
egg
1
vanilla extract
¼ tsp
vanilla frosting (see recipe on page 11)
1 batch
colorful sprinkles (for decoration)
to taste
12-cup muffin tin (lined with cupcake liners)
12-cup
Instructions
1
Preheat the oven
Preheat the oven to 170°C (325°F) / gas mark 3.
2
Mix the dry ingredients and butter
Place the flour, sugar, baking powder, salt, and butter in a stand mixer fitted with the paddle attachment (or use a handheld electric whisk). Mix on low speed until the mixture looks sandy and all the ingredients are evenly combined.
3
Add the milk
Slowly pour in half of the milk and continue mixing until it is barely blended in.
4
Add the egg mixture
In a separate bowl, whisk the egg, vanilla extract, and remaining milk for a few seconds, then pour into the flour mixture and continue mixing until just incorporated. Use a rubber spatula to scrape down any unmixed ingredients from the sides of the bowl. Keep mixing for about two minutes until the batter is smooth. Do not overmix.
5
Fill the cups and bake
Scoop the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20–25 minutes, or until the tops are lightly golden and the cakes spring back when touched. A skewer inserted and removed should come out clean. Take them out of the baking pan and let cool slightly, then transfer to a wire rack to cool completely.
6
Decorate
Once the cupcakes are completely cooled, spoon the vanilla frosting on top and sprinkle with colorful sprinkles to decorate.
