I don’t want to preempt anything but I’m pretty sure I’ve just found the only vanilla cupcake recipe I’m ever going to cook again. I’ve never had much luck with cupcakes before – they always seem to come out cracked and lopsided, no matter how careful I am with them. But these guys have the most perfectly rounded tops, as well as a light, spongy texture. They don’t taste too bad either!
I found the recipe while trawling a baking website, where it was lurking in the comments section on another recipe, which I will probably never bake because once you find a good thing, why would you change it? Have a try and see for yourself if they’re as life-changing as I think they might be.
Simply perfect vanilla cupcakes
2 cups self-raising flour, sifted
1 cup caster sugar
1/2tsp of salt (or half a grind from a salt grinder)
125g butter, very soft
1/2 cup of milk
1tsp of vanilla extract or vanilla bean paste
Preheat oven to 160 degrees Celsius
Beat butter, sugar and vanilla together until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add milk and sift in flour, beating gently as you go. The milk will make the mixture look like it has split a bit but it doesn’t seem to affect the end product too much.
Half-fill patty pans with mixture and give the tray a couple of firm taps on the bench to get rid of any air pockets.
Bake at 160 degrees Celsius for approximately 15 minutes or until a toothpick inserted in the top comes out clean.
I am planning on topping these lovelies with some lemon curd and fresh berries for my baby’s first birthday party tomorrow, but I’ve got a pretty good feeling they’ll be a great vehicle for more or less any topping you could dream up.