If you're going to make a vanilla cupcake, you need to really make sure you've got the best vanilla you can get. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds.
Try these delicious triple vanilla cupcakes. With the three types of vanilla flavourings, these cupcakes are absolutely exquisite!
Preheat the oven to 180°C (gas mark 4), and line a tin with 12 cupcake cases.
In a large bowl cream together the butter and sugar until pale and fluffy.
Add the eggs, one at a time mixing well between each addition, then add the vanilla extract.
Carefully fold in the flour then spoon into the cupcakes cases, until they are about 2/3 full.
Bake in the oven for 25 minutes or until a skewer comes out clean.
Leave to cool completely on a cooling wire.
To make the buttercream beat together the butter and icing sugar until light and fluffy then add the vanilla bean paste and mix until well distributed.
Fill a piping bag with the buttercream and pipe onto the cakes, decorate with vanilla pods.
The easiest way to follow a recipe
22 September 2017
The recipe made 12 large muffins, although the buttercream ingredient quantities are too large, I used 200g butter and 400g icing sugar and still had icing left over.
Thank you for your review Fiona. We've revisited the recipe and revised the quantities for the buttercream to reduce the volume it produces as you're right- there's a bit more than a spoon lick's worth at the end! Thank you for bringing this to our attention.
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