I admit it, I’ve had a lot of free time this week. It has been very relaxing and I really needed it after all the exams I did last week. As I was already tired of doing nothing, I decided it was time to do some baking. I didn’t know what could I do, but I finally came up with the idea of baking some Vanilla Cupcakes! This recipe is from the BBC, although I changed it a little bit. I hope you enjoy it, let’s start!
For the cupcakes
- 110g butter, at room temperature
- 110g caster sugar
- 2 free-range eggs
- 1 tsp vanilla extract
- 110g self-raising flour
- 1 tbsp milk (if necessary you can add two)
For the buttercream icing
- 140g butter, at room temperature
- 280g icing sugar
- 1 tbsp milk (again, if necessary you can add two)
- 1 tsp vanilla extract
First of all, pre-heat the oven to 180 degrees Celsius and line a 12-hole muffin tin with paper cases (my paper cases were quite nice, but they did not look as I thought when the cupcakes were done). For the cupcakes, you need to cream the butter and the caster sugar in a bowl. Once it is pale, you beat in the eggs and add the vanilla extract (This is one of my favourite steps because I love its smell). Now it is time to fold in the flour and the milk. This is the time when you have to decide whether to add one or two tablespoons. Remember that the mixture must have a dropping consistency. Then spoon the mixture into the paper cases until half full. I recommend you to use an ice-cream scoop because it is exactly the right amount of mixture you’ll need for each paper case. Put it in the oven for 10-15 minutes, or until the cupcakes are golden brown on top and your skewer comes out clean. Once the cupcakes are done, set them aside for 10 minutes. Then remove them from the tin and let them cool on a wire rack.
For the buttercream icing, first beat the butter until soft. Then, add half the icing sugar. I don’t recommend you to add it all at once because it will be more difficult to mix and you’ll probably end up with a white kitchen and a white face (this has happened before, especially if you use a Kitchen Aid). Once you have mixed it, add the remaining icing sugar. Then add the milk (one or two tablespoons, depending on the consistency of the mixture) and vanilla extract. This wasn’t in the BBC recipe, but I think it tastes better. This may be only because I love the flavour. I didn’t use any food colouring, but you can if you want. Now it is time to put the mixture into a piping bag with any nozzle you want, make sure the cupcakes are completely cool and decorate them. I decided to add some sprinkles on top.
There are no cupcakes left now, they were delicious! This has been the first time I make them, and I am pretty chuffed with the results to be honest! I also think the best thing about cupcakes is that you can be as creative as you want.