My Favourite Vanilla Cupcakes Recipes

MY FAVOURITE VANILLA CUPCAKES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
• In a large mixing bowl, beat butter, sugar and vanilla together using an electric mixer until pale and creamy. Add egg and beat briefly until combined. In a separate bowl, sift together flour, baking powder and salt.
• Add half the flour mixture and all the milk and slowly mix together on a low speed. Add the rest of the flour and the sour cream and mix briefly until smooth and creamy. The mixture will be thick.
• Spoon out the cake batter into your prepared liners and bake in the oven for approximately 18-20 minutes or until golden. Leave to cool completely on a wire rack.
• To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth. Add milk and beat briefly.
• Transfer frosting to piping bag fitted with a large round tip. Pipe frosting onto cupcakes. Decorate with sprinkles.

MY FAVORITE VANILLA CUPCAKES

Steps:

• Preheat oven to 350°F. Line muffin tin with cupcake liners and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment add the cake flour, all purpose flour, sugar, baking powder, and salt and stir together using paddle attachment for 1 minute on low speed.
• With mixer still on low, drop in butter, a few cubes at a time, continuing until all butter is in and mixer resembles coarse sand. The add in the eggs one at a time until combined.
• With mixer still on low slowly pour in milk and vanilla. Turn the mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as necessary, making sure batter is well combined.
• Fill liners 2/3 full (about 1/4 cup batter) and bake for 15-20 minutes until centers are set and toothpick comes out clean.
• Allow to cool completely before frosting.

MY FAVORITE VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F/180°C/160°C fan/gas 4. Line the cupcake tin with 12 cupcake cases. In the bowl of a stand mixer, combine the flour, sugar, butter, and baking powder using the paddle attachment. Mix on a low speed until the mixture resembles fine breadcrumbs. You shouldn't see any large lumps of butter. Alternatively, use your fingers to rub the butter into the flour and sugar.
• In a small jug, use a fork to blend the eggs, milk, and vanilla bean paste together. Add the mixture a little at a time to the bowl, beating until it is all combined. Keep beating for a few minutes more, until the mixture is uniform and smooth with no lumps.
• Divide the mixture between the cases evenly, filling each one no more than two-thirds full. Bake in the preheated oven for 16-18 minutes, until a skewer inserted comes out clean and the cakes are a pale golden brown. Don't be tempted to over-bake here; get them out as soon as the skewer is clean. The last thing you want is dry cakes!
• Leave to cool for five minutes in the tin, then remove and leave to cool completely on a cooling rack. Do not attempt to core, fill or decorate them until they are cold.