Following the Vintage Cupcake Class today I've been asked for the recipe I use for cupcakes so I thought I would share it on my blog. Believe it or not cupcakes really are my nemesis. I want each little cupcake to be the same size and for them all to sit just below the cupcake liner, with a nice flat top. However the reality is very different and I've spent many hours baking batch after batch of cupcakes with different measures and recipes to achieve the perfect batch of cupcakes! After all my practice here is a fail safe recipe for vanilla cupcakes that (the majority of the time) bake perfectly each time.
120g Plain Flour
140g Caster Sugar
1 ½ teaspoons baking powder
40g unsalted butter (room temperature)
1 large egg
½ teaspoon Vanilla Essence
12 hole cupcake tray lined with baking cases.
Pre-heat the oven to 160 c Gas 3
Put the flour, caster sugar, baking powder and butter in the mixing bowl and beat on a slow speed until the mixture is combined, it will become a sandy consistency. Gradually add the milk and vanilla essence to the mixture, beating until incorporated. Add the egg and beat until incorporated. Continue mixing for a couple of minutes until smooth.
Spoon the mixture into the cases, I use a small ice cream scoop to ensure an even batch.
Bake for 20-25 minutes, or until lightly golden and the sponge bounces back when touched.
Leave the cupcakes to cool slightly in the tray then transfer to a cooling tray.
When the cupcakes are cool decorate with buttercream frosting.