Vanilla Cupcake Recipe

This vanilla cupcake recipe is a classic and one that you will use time and time again. These can be decorated very simply or lavishly for any occasion.

Because of the light vanilla favor they are are great base if you want to introduce some extra flavors in your toppings. You could try freshly whipped cream with a pistachio praline sprinkled on the top.

To make pistachio praline you will need 75g unsalted pistachio nuts, 1/2 cup (100g) caster sugar, 1/4 cup (60ml) water.

First you will need to line a baking sheet with a piece of foil, butter it and place the pistachio nuts on top. Set aside for later.

Then put the sugar and water in a saucepan over low heat and stir until sugar is dissolved.

Increase the heat and bring to the boil, brushing the sugar crystals from the inside of the saucepan with a wet pastry brush (don’t stir the liquid).

Cook for 8-10 minutes or until dark and golden. Remove from the heat and pour toffee over the pistachio nuts and allow to cool completely.

Break up the praline into large pieces and then chop them with a knife to small bits. Sprinkle on top of the whipped cream

 

This vanilla cupcake recipe makes about 16 cupcakes

For the Cakes

375g (13oz) self-raising flour
115g (4oz) softened butter
200g (7oz) caster sugar (superfine sugar)
3 eggs
1 1/2 teaspoons vanilla extract
175 ml ( 6 fl oz) milk

To Decorate

175g (6oz) softened butter
350g (12oz) icing sugar
2 tablespoons milk
6 drops of vanilla extract
colored sprinkles or shapes for decorating

Preheat the oven to 180C (350F)


Line a two 12 hole muffin pans with large cupcake cases

1. Sift the flour.

2. Place the butter and sugar in a large bowl and beat with and electric beater until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Then beat in the vanilla.

5. Using a large metal spoon fold the flour and then the milk into the mixture.

6. Fill the cupcake cases with the batter and bake in the oven for about 25 minutes until golden brown and firm to the touch.

7. Leave the cupcakes in the muffin pan for about 10 minutes and then transfer to a wire rack to cool completely before decorating.

To decorate the vanilla cupcakes

1. Beat the butter until light and fluffy.

2. Sift the icing sugar and add to the butter, beat until smooth adding the milk and vanilla extract.

3. Pipe the icing on top of each using an icing bag fitted with a star nozzle then decorate as you wish.