This is my absolute favourite vanilla cupcake recipe adapted from my absolute favourite cupcake cookbook (and that’s saying something because I have A LOT), ‘The Crabapple Bakery Cupcake Cookbook’ by Jennifer Graham. I’m not paid or employed by them (promise!) but I have tried so many cupcake recipes in my time, and have found this book to contain many of the best (as well as providing fabulous decorating ideas).
Anyway, now my spruiking is out of the way… This vanilla cupcake recipe produces cupcakes that are full-flavoured, not overly sweet or cloying with a beautiful, delicate texture. You can ice them any way you like – I love vanilla buttercream or marshmallow frosting, but you can just as easily ice them with chocolate icing, plain glacé icing or fondant icing as I have done directly below. Perfect for birthdays, picnics, afternoon teas or anytime you have a hankering!
Ingredients (makes 24+ cupcakes)
2 ¾ cups plain flour
2 teaspoons baking powder
200g butter, softened
1 ¾ cups caster sugar
1 tablespoon vanilla extract
1 cup milk
Icing/frosting of your choice (I particularly like vanilla buttercream or marshmallow frosting)
Preheat the oven to 170°C (150°C fan forced). Line two 12-hole muffin trays with patty pans.
Sift together the flour and baking powder. In a different bowl, cream the butter for 1-2 minutes. Add the caster sugar about a third at a time, beating for 2 minutes after each addition. After the last of the sugar has been beaten, beat until the mixture is light and fluffy and the sugar dissolved. Add the eggs one at a time, beating for 1 minute after each addition or until the mixture is light and fluffy. Add the vanilla and beat until just combined.
Add approximately a third of the flour mixture to the creamed mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process until all of the flour and milk is thoroughly combined but be careful not to overbeat (this will toughen the mixture).
Spoon mixture into the patty pans (filling each about 3/4 full) and bake for about 18-20 minutes or until the top springs back when touched. Remove the cupcakes from the trays immediately and cool on a wire rack for at least half an hour before icing.
Recipe adapted from The Crabapple Cupcake Bakery Cookbook.