My very kind neighbour shared this Vanilla Cupcake Recipe with me. A couple of months ago she gave me some cupcakes that she baked and they tasted amazing. I asked her what technique she used as it was so light and fluffy and she offered me the recipe. Not many would just share their recipes but she was so willing to share. She got the recipe from a booked called “Out of my Oven” by Fay Lewis.
It was my helper’s birthday a few weeks ago and I was unable to bake her a cake due to circumstances. However, I did promise I will bake for her so I thought these cupcakes will be perfect. I am not the world’s best decorator but I try hard and I think my decorating wasn’t all that bad today.
The trick to getting these Vanilla Cupcakes light and airy is to beat your butter and sugar until really light and fluffy. Spending a few extra minutes on this makes all the difference. Trust me on this. The recipe that I used mentions that this batter makes 12 cupcakes but I used a standard cupcake pan and I half filled my liners and I got 18. I find that filling my liners 3/4 full is far too much batter as my cupcakes then overflow and turns out a mess. Half full works well for me, I used a 1/4 measuring cup to measure and this amount is just right.
I also made a buttercream to decorate my cupcakes and it’s the only buttercream I make. It’s a creamy, not too sweet buttercream which is just the way I like it. If you not quite the decorator you can always just spread your buttercream on and top it up with some sprinkles, the kids always love that.
More sweet treat recipes:
- 150 gram butter
- 150 gram/2/3 cup castor sugar
- 3 eggs
- 5ml vanilla essence
- 200 gram/1&1/3 cup self-raising flour
- 100 ml milk
- 125 gram/1/2 cup butter
- 1&1/2 cup icing sugar sifted
- 2-3 tbsp fresh cream
- 1 tspn vanilla essence
- Preheat oven to 180 degrees Celsius
- Line your muffin pans with cupcake liners.
- Using an electric hand mixer or stand mixer beat the butter and sugar until light and fluffy, 3-4 minutes
- Add eggs, one at a time and vanilla and combine well
- Add flour alternatively with the milk and beat until combined. Fill cupcake liners, half full and bake at 180 degrees Celsius for 10 minutes or until a toothpick inserted in the centre comes out clean.
- Allow to cool on a cooling rack before decorating
- Using a hand mixer or stand mixer beat the butter until light and creamy. Add sifted icing sugar, a little at a time and continue beating. Add a little cream at a time together with the vanilla essence until everything is well combined. Scrape down the sides of the bowl and continue mixing. You should have a light and fluffy buttercream
- You can spread it onto your cupcakes or using a piping nozzle and a piping bag to decorate
- You can use other flavours instead of vanilla essence in your buttercream
- You can also use milk in your buttercream instead of cream
- The longer you whip your buttercream the lighter and airy it will become
- You can make your buttercream ahead of time and refrigerate it. You can bring it back to room temperature,when you ready to decorate, whip it again and it's good to go
- The buttercream recipe is enough for 12 cupcakes although I did have a little leftover which I used as a spread for the last 6 cupcakes.