Vanilla Cupcakes with Vanilla Frosting
Basic tutorial for making vanilla cupcakes with vanilla frosting.
Ingredients
unsalted butter (cut into small cubes)
125 g
fine sugar/extra fine sugar
125 g
self-raising flour/cake flour (sifted)
125 g
salt
a pinch
eggs
2
vanilla extract
2 tsp
milk
3 tbsp
unsalted butter (for frosting)
75 g
powdered sugar/icing sugar (for frosting)
250 g
water (for frosting)
2-3 tbsp
vanilla extract (for frosting)
2 tsp
Instructions
1
Preheat oven
Preheat oven to 180°C (350°F, gas mark 4)
2
Cream butter
Cut butter into small cubes, then cream with fine sugar for 3-4 minutes until light and fluffy. The mixture should be pale yellow with no traces of butter.
3
Add eggs
Add eggs and vanilla extract, mix for 2-3 minutes. The mixture will look thin, grainy, and bright yellow.
4
Mix flour
Sift flour and salt into a separate bowl, then gently fold into the thin mixture. Add one spoonful of flour at a time, alternating with one spoonful of milk. Try to keep the air in the mixture while folding. Mix thoroughly, which takes 6-7 minutes. The mixture should become thick and lighter in color.
5
Fill molds
Scoop the mixture evenly into paper liners until about two-thirds full. Gently shake the baking tray side to side to smooth the surface, and tap the tray on the work surface to remove excess air bubbles.
6
Bake
Bake for 20 minutes until puffed, golden brown, and firm to the touch. Cool for 5 minutes, then gently transfer to a wire rack.
7
Make frosting
Cream butter for 1-2 minutes until soft and creamy. Add powdered sugar and vanilla extract, mix for 3-4 minutes until smooth. It may be dry at first, but do not add water, as the frosting will soften during mixing.
8
Decorate
Put the mixture into a piping bag, or spread it with a round spatula on the cooled cupcakes.
