There is something so elusive about the perfect Vanilla Cupcake recipe. I am never completely happy with what I make so next time I need them I find myself Googling again!
Well today I had some fun and think I may have just found a winning recipe, well so far anyway! It has nothing fancy in it – no sour cream, cream of tartar, lemon zest – just everyday ingredients I have on hand – so that is a bonus too!
Today in my Google fest I came Glorious Treats and it appears she might have been on a similar journey to me! So here is her recipe & I can see why it came out top in her testing!
1 1/4 cups cake flour (I used plain flour and was fine!)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs *
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract **
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using, this is what I did)
* Preheat oven to 180C (350F)
(If using plain milk add the white vinegar to the milk now and set aside)
* In a medium bowl, add flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
* In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat until well combined.
* Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrape down the side of the bowl.
* The batter will be thin, I poured it into a jug to make it easier to top up cases. Pour batter into a muffin pan prepared with cupcake cases. Fill the cases until about 2/3rds full.
* Bake cupcakes in pre-heated oven for 12-14 minutes. They will be ready once they spring back to your touch – alternatively use a toothpick to ensure it comes out clean.***
* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
* Once the cupcakes are completely cooled you can ice with buttercream icing or any other icing you desire.
* Feel free to use this recipe for a cake as well. The recipe above will work for a 6″ cake. It is a delicate tasting cake so will benefit from a lovely flavoursome icing to bring it out.
A few tips & tricks
*Most recipes recommend that the milk & eggs are room temp to ensure they are light and fluffy, can take around 30 minutes for this to happen but don’t stress to much if not totally room temp
** I used some gorgeous Heilala Vanilla Essence I got for Christmas but I feel that Hansells Imitation Vanilla or whatever brand you like to use would be totally fine. No food snobs here!
*** It is better to check the cupcakes early – if the toothpick comes out with a few crumbs or still gives to your touch pop it back in for just over a minute and check again – you do not want overcooked cupcakes or they will not last well and be dry and crumbly!
Gluten Free Notes – I also made this recipe a second time using Gluten Free Flour & Baking Powder, I will discuss the differences between the two in a different post but you can easily substitute Gluten Free products into this recipe, results will differ slightly but the kids still loved them!
I have not iced these ones yet but will update the finished product tomorrow – these ones will be Lego Chima flavoured! Hmmmm not sure what to expect of myself!
Here they are…..
Thanks for taking the time to read this – check me out on Facebook for my latest recipes & fun kids ideas – Just a Mum Facebook
Happy Days 😀