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Vanilla Cupcakes

Vanilla Cupcakes

Recipe Submitted By: bakingmad

This Vanilla Cupcake Recipe is taken from Eric Lanlard’s book Home Bake (page 118). We hope this offers you baking inspiration. Eric is the star of Baking Mad with Eric Lanlard on every Monday at 2:40pm on Channel 4 from 25^th April.

Preparation Time	15 minutes
Baking Time	18 minutes
Portions	Makes 12
Skill Level	Easy
Average Rating

Vanilla Cupcakes Ingredients

175 grams	Self Raising Flour (Allinson Nature Friendly)
150 grams	Plain White Flour (Allinson Nature Friendly)
125 grams	Butter unsalted, softened
250 grams	Golden Caster Sugar (Billington's)
2	Free Range Eggs (Happy Eggs) large
125 ml	JUST MILK
0.50 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)

Additional Ingredients

For the frosting:

200 grams	Cream cheese softened
100 grams	Butter unsalted
1 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)
500 grams	Icing Sugar (Silver Spoon Homegrown)

This recipe uses

How to make Vanilla Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

In a small bowl, using an electric handwhisk at medium speed, cream the butter until smooth. Ad the sugar gradually and continue beating until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
Add the flour in three stages, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Carefully spoon the batter into the cupcake papers, filling them about three quarters full. Bake in the pre heated oven for 18 minutes.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Ice the cupcakes with cream cheese frosting.
In a bowl, using a wooden spoon or electric hand whisk, beat together the cream cheese and butter until smooth. Mix in the vanilla extract and gradually beat in the icing sugar until the mixture is fluffy.
Using a small palette knife, smooth the frosting over the cupcakes. You can also use the knife to create small spikes. Decorate with sugar beads or flowers or sweets.

Reviews

Read all reviews (4) | Average rating: 2 stars

"I found the sugar and flour content to be too high in this recipe. The cupcakes were dry so unfortunately I didn't like them."

Bakingmad: "Thank you for your comment, a possible reason for your cakes turning out dry could be that they were left to cool in the hot tin making them to dry up or the butter and sugar was not creamed properly? "

29-04-2011 | Author: emnjud | 1 stars

"I agree I did these and the kids didn't like them either they were to sweet and dry."

28-05-2011 | Author: Michalad | 1 stars

"Loved this recipe - cakes moist and very light. Lots of compliments! Secret is to really cream the butter and sugar together very well on a low speed before adding flours."

08-08-2011 | Author: _Alexis | 5 stars

"yes I agree........ I was worried about the amount of flour before I started, but thought I'd give it a go, They were really dry, and didn't rise. I never leave little cakes to cool in the tin, and, I followed instructions exactly. I will be using my own recipe from now on."

31-07-2011 | Author: halfinch | 1 stars