25 May, 2017
Very Vanilla Cupcakes
I get lots of requests for my vanilla cupcake recipe! It’s a recipe that I created for my eldest Son’s Christening nearly 8 years ago! Due to its popularity I set up a home cupcake business that I ran for several years. I have literally sold 1000s and 1000s of these cakes at local produce markets, food festivals and Scarlets rugby matches!
Ingredients (makes 12 cakes)
- 110g self-raising flour
- 110g caster sugar
- 110g soft margarine
- 2 medium eggs (free range/barn)
- 1 tsp baking powder
- 1 tsp good quality vanilla extract
Notes on ingredients
- ingredients should be at room temperature
- I use soft margarine rather than butter as I find it gives a lighter, fluffier texture to the sponge
- I use a good quality vanilla extract rather than essence, it really does give a superior flavour
Instructions
- Pre heat the oven to 160*C for fan assisted ovens (otherwise 180*C)
- Mix all ingredients together in one bowl. I use an electric stand mixer.
- Fill 12 cupcake cases to two-thirds full with the mixture.
- Bake for 20 minutes until golden and springy, or until a cocktail stick inserted into the cake comes out clean.
Baking Tips
- I use foil cases as I find that some of the paper cases become greasy or peel away from the sponge.
- To measure the cake mix out evenly, I use an ice cream scoop containing a level amount of the mix.
To decorate the cakes I use a frosting recipe that combines cream cheese with the butter and icing sugar. I find that it has a lighter consistency than traditional buttercream and is easier to pipe.
Ingredients to frost 12 cupcakes
- 50g unsalted butter (softened)
- 100g full fat cream cheese
- 300g icing sugar (sifted)
- 1 tsp vanilla extract
To make the frosting, I combine the ingredients with my electric stand mixer until smooth and free from lumps (if mixture is lumpy, add a little more icing sugar).
To decorate the cupcakes I use a disposable piping bag (packs of 50 available at Lakeland for £6.99) and a Wilton #1M open star decorating tip. This gives a ‘Mr Whippy’ type appearance to the cupcake. Then sprinkle liberally with your favourite sprinkles!
5 thoughts
Oooh secrets!! Thank you! Also, fab idea this blog. Xx
Lovely recipe Rachel will get cracking over the weekend xx
cant wait to give these a go – they’ll never be as good as yours though! x
Love the tip about the ice cream scoop Rach, genius! Also love the lesson on flat white, always wondered what the difference is.
Looking forward to reading more.
Much love to you and your boys. Xxx
Finally giving up some of your secrets! Your cakes are amazing Rachel. Can’t wait to try these out with my niece x