VANILLA bean cupcakes

Ever wanted to learn how to make perfect vanilla cupcakes? Well, you've found the perfect recipe! After you've read the recipe you may notice that my recipe isn't like others...

One of the most common questions I get about this recipe is why I don't cream the butter and sugar together. Well, I use the reverse creaming method. It's kind of a one bowl method. I do this for a couple reasons.

It's quicker than creaming the butter and sugar together first, it's easier and it results in a bit of a finer crumb and slightly denser but much more moist cake!

Give them a go and see how delicious they are!

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Makes 20

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Level

INGREDIENTS

Cupcakes

  • 430g (15 oz) plain (all-purpose) flour

  • 265 g (91/2 oz) caster (superfine) sugar

  • 3 teaspoons baking powder 

  • 1/2 teaspoon fine salt 

  • 125 g (41/2 oz/1/2 cup) unsalted butter, softened

  • 2 large eggs

  • 375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk

  • 125 ml (4 fl oz/1/2 cup) vegetable oil

  • 2 tablespoons Greek yoghurt (or sour cream)

  • 1 teaspoon vanilla extract or vanilla bean paste

Frosting

  • 2 batches American buttercream frosting or Swiss meringue buttercream frosting

Method

Cupcakes

Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.

 

Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.

 

Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.

 

Add the eggs, milk, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colourings to the batter.

 

Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

 

Fit the end of a piping bag with a Wilton 1M tip, fill your bag with frosting and frost your cupcakes in a signature swirl.

NOTES

STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.

 

EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!

 

BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.

TOOLS YOU'LL NEED

 

  • Kitchen scales

  • Measuring cups

  • Measuring spoons

  • Large mixing bowls

  • Electric hand mixer or stand mixer

  • Whisk (if making by hand)

  • Wooden spoon (if making by hand)

  • Spatula

  • Cupcake baking tin

  • Cupcake liners

  • Ic cream scoop

  • Wire rack

  • Frosting bag

  • Piping tip (any)

RECIPES

 

Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

Tips & Tricks

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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