Vanilla cupcake recipes
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Cupcake Cornets
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Vanilla Cupcakes with Buttercream Icing
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Candlebridge Bakery Strawberry Magic Cupcakes with Strawberry & Coconut Frosting
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Ingredients
- 4 oz unsalted butter softened
- 4 oz caster sugar
- 4 oz self raising flour
- 2 eggs
Method
- Cream butter and Sugar until the mix is pale/almost white in colour.
- Add in eggs, one at a time. mixe very well
- Fold in flour, bit by bit.
- Pour into cornet/cone cups
- bake on 180 for 20-25 mins
- when cool, top with your favourite butter cream or fondant
Ingredients
- Vanilla Cupcake Ingredients
- 120g Butter ( Room temperature)
- 120g Caster Sugar
- 120g Self Raising Flour
- 2 Large Eggs
- ½ tsp Vanilla Extract
- Butter Cream Icing
- 125g Unsalted Butter (room temperature)
- 250g Icing Sugar
- 2 tsp Hot milk
- 1 tsp Vanilla Extract
Method
- Vanilla Cupcakes
- Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cupcake pan with paper cases. I find this recipe makes 8 large cupcakes (muffin size paper cases)
- Using a food processor or wooden spoon cream the butter and sugar until light and fluffy. Beat in the vanilla extract.
- Gradually add the eggs with a little flour and beat until all the flour is added and mixture is smooth.
- Fill the paper cases half way to two thirds full with the cake mixture.
- Bake for 15-20 minutes until golden and springy to the touch.
- Leave to cool on a wire rack.
- Buttercream Icing
- Beat the butter in a bowl until light and fluffy.
- Stir in the icing sugar, milk and vanilla and beat until smooth. Add food colouring to colour the icing.
- Pipe onto the cupcakes and decorate with sprinkles/edible glitter etc and Enjoy :o)
1 Comments
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Team MyDish Thu Apr 14 2011 • Reply
This is a fabulous recipe - love the detail in the method - so helpful when baking the cupcakes for the first time. Carol has been on the search for the ultimate cupcake and this is a worthy contender that’s for sure. By the way in your tips you mention that the eggs and butter should be a room temperature – why do you say this – does it affect the outcome of the cupcakes?
Ingredients
- THE CUPCAKE - DRY INGREDIENTS
- 8oz Self Raising Flour
- 2 Tablespoons Nestle Coffee Mate Powder Cream
- 1oz Vanilla Sugar
- 2 Teaspoons Baking Powder
- 3oz Castor Sugar
- ~ DAIRY INGREDIENTS
- 3oz Butter (Room Temperature)
- 2 Large Farmhouse Eggs (Room Temperature, beaten)
- 4 Tablespoons Warm Milk
- 1 Tablespoon Corn or Sunflower Oil
- 1 ½ Tablespoon Strawberry Essence
- 1 Teaspoon Red or Pink Food Coloring
- ~ TRADITIONAL BUTTERCREAM FROSTING
- 10oz Icing Sugar (Sieved)
- 3oz Melted Unsalted Butter
- 1 Teaspoon Liquid Food Glycerine
- 2 Tablespoons Liquid Glucose Syrup
- 1 ½ Tablespoon Strawberry Essence
- 2 Tablespoons Freshly Boiled Water
- 2 Tablespoons Cold Milk
- 3oz Sweetened Coconut
- 1 tablespoon Red Colouring
Method
- Making The Cupcakes:
- 1. First of all, we place our paper cups in our cupcake tin and set them aside for later.
- 2. Using an electric mixer, begin by creaming the soft butter & castor sugar together until it is very smooth and creamy
- 3. Now add the corn oil, strawberry essence, food colouring and warm milk until your mix is very creamy indeed.
- 4. In a little jug, beat the two eggs and pour in just half the quantity into the sugary mix and continue mixing
- 5. In a separate bowl, sieve the flour, powdered cream, vanilla sugar and baking powder together and mix it gently together.
- 6. Using a tablespoon at a time, begin to fold in the sweetened flour into the sugary mix and then add the remainder of the beaten egg and continue to fold in the rest of the flour until your batter is creamy and smooth.
- 7. Now is the time to pre-heat your oven to 180oC while your batter is relaxing for a few minutes
- 8. Using a tablespoon of the batter, spoon it into each paper cup and then using a teaspoon, spoon the batter into the paper cups.
- 9. Place your cakes on the middle shelf of your pre-heated oven and bake for exactly 17 minutes.
- 10. Remove from the baking tin and allow to cool before preparing the frosting!
- Making the Buttercream Fondant Frosting
- 1. Using an electric mixer, cream together the icing sugar and melted butter.
- 2. In a separate jug, add the strawberry essence, glycerine, milk, food colouring, boiling water and liquid glucose (in this order, the hot spoon will ensure the liquid glucose to slip easily off the spoon) and mix well together until the liquid glucose has dissolved.
- 3. Now add the contents of the jug to the creamed butter & icing sugar and mix until very very smooth, thick and creamy, adding extra icing sugar if you feel you need to.
- 4. Allow the frosting to settle for a few minutes before using it and then spoon it over each cupcake, making sure that you cover each cupcake first before spooning extra frosting over so it's nice and high and devilishly indulgent!
- 5. Sprinkle the sweetened coconut liberally over each of the cakes!
- *Original Recipe by L. Shannon, The Candlebridge Bakery & Soup Kitchen, Ireland. April 13 2011*
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