Vanilla Cupcakes
Classic vanilla cupcakes flavored with vanilla extract, perfect for pairing with a variety of buttercream frostings.
Ingredients
unsalted butter (room temperature)
110 g
fine granulated sugar (best if golden)
225 g
large eggs (free-range or organic)
2, large
self-rising flour (sifted)
150 g
all-purpose flour (sifted)
125 g
semi-skimmed milk (room temperature)
120 ml
high-quality vanilla extract
1 tsp
Instructions
1
Preparation and Preheat
Preheat the oven to 160°C (fan)/180°C/350°F/gas mark 4. Line a 12-hole muffin tin or three 12-hole mini muffin tins with appropriately sized cupcake liners.
2
Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar until pale in color and smooth. This takes 3-5 minutes if using an electric hand mixer.
3
Add Eggs
Add the eggs one at a time, beating for several minutes after each addition.
4
Combine Flour and Milk
Mix the two types of flour together in a separate bowl. Place the milk in a measuring cup and add the vanilla extract to it.
5
Alternate Additions
Add one-third of the flour mixture to the creamed mixture and stir until just combined. Pour in one-third of the milk mixture and stir. Repeat these steps until all the flour and milk mixtures are incorporated.
6
Fill and Bake
Carefully spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for approximately 25 minutes (for standard size) or 15 minutes (for mini size), until slightly risen and golden brown. Test by inserting a toothpick into the center of a cupcake — it should come out completely clean.
7
Cool and Decorate
Remove from the oven and let rest in the tin for about 10 minutes, then carefully transfer to a cooling rack. Once completely cooled, decorate the cupcakes with vanilla, chocolate, or lime and coconut frosting.
