Vanilla Cupcakes
Makes 24 vanilla mini cupcakes, with lemon and amaretto flavor variations.
Ingredients
self-raising flour
175 g
plain flour
25 g
baking powder
1 tsp
unsalted butter (softened)
175 g
caster sugar
175 g
eggs (large free-range)
3
vanilla extract
1 tsp
milk
3 tbsp
Instructions
1
Step 1
Preheat the oven to 180°C (fan 160°C) / 350°F / gas mark 4. Spray the cups in a mini cupcake tin with cake release spray or butter them.
2
Step 2
Sift both flours and the baking powder together into a bowl.
3
Step 3
In another bowl, using an electric hand whisk or stand mixer, beat the butter and sugar together for about 5 minutes until light and fluffy.
4
Step 4
Add the eggs one at a time, mixing well between each addition. If the batter starts to curdle, add 1 tablespoon of the flour mixture with each egg. Add the vanilla extract and mix until combined.
5
Step 5
Add the flour mixture all at once and fold it into the batter. Add the milk and mix until combined.
6
Step 6
Using two teaspoons, fill each cupcake cup two-thirds full. Bake in the oven for 15 minutes, or until risen, golden and firm to the touch. Cool in the tin for 5 minutes, then use a small palette knife to lift out the cakes and transfer them to a wire rack to cool completely.
