Last weekend I was in a baking mood, and wanted to make something delicious but also a little bit pretty, and so decided to put away the sewing machine for a couple of hours and have a go at making vanilla cupcakes. I first tried these cupcakes at Bluebells Cakery while in Auckland, and they were so good I've been wanting to have a go at making them myself (I bought myself a copy of the Bluebells Cakery cookbook - seriously one of the prettiest books in my collection). So here is my new favourite recipe for vanilla cupcakes!
Here's what you'll need:
- 240g of caster sugar
- 225g plain flour, sifted
- 1 Tbsp baking powder
- 1/2 tsp salt
- 125g unsalted butter, at room temperature
- 2 free-range eggs
- 1 tsp vanilla extract
- 200ml milk, at room temperature
- 1 batch of vanilla buttercream
1. Pre-heat the oven to 180 degrees Celcius.
2. Combine the flour, caster sugar, baking powder and salt in a large bowl. Add butter and use your fingers to rub together until the mixture resembles breadcrumbs.
3. In a separate bowl, add the eggs, vanilla extract to the milk. Whisk together well. Add half of this mixture to the dry ingredients, and whisk together well. Then repeat this with the other half of the mixture.
4. Spoon the mixture into the cases, filling to at least two-thirds full.
5. Bake in the oven for 20-25 minutes until a skewer inserted into the centre of the cupcakes comes out clean.
6. Leave to cool in the tray for 10 minutes, then place the cupcakes onto a cooling rack until completely cool.
7. Ice with vanilla buttercream (preferably in cute pastel colours).
These cupcakes will last for up to 4 days in an airtight container at room temperature, but they are so good, I doubt you'll be able to make them last that long! For a little bit of fun I had a go at filming the whole cupcake making process, so here is a quick video I made of making the cupcakes. Enjoy!