Baking Basics: Vanilla Cupcakes

Jun 24, 2018

Baking Basics:

Over the next few months we will be sharing some of our baking basics.
Our Baking Basic for June is: Vanilla Sponge Cupcakes

These naked sponge cupcakes are perfect for beginners, they can be topped with any icing/frosting you like or even eaten with a sprinkling of icing sugar on top.

This recipe was created after searching for & trying many vanilla cupcake recipes. Finally after lots of failed recipes I came up with my own one. I just love these there is so much you can do with this simple recipe.
They are the tastiest & best Vanilla Cupcakes I have ever made, so thought I would share my recipe with you. Hope you love this recipe as much as I do.

Tips & Tricks:

*Replace the Vanilla Extract with other flavours.

*Add about 100-200g of Chocolate Chips to create delicious chocolate chip cupcakes.
No need to ice/frost, they are delicious as is.  I am sure they will all vanish as soon as you get them out of the oven, I know mine do!

*The more you whisk the more air you will get into your cupcakes (more air = fluffier cupcakes )

What would you add to these Vanilla Cupcakes?

 

Vanilla Cupcakes 

AuthorTijaCategoryBaking Basics, CupcakesDifficultyBeginner

These naked fluffy Vanilla Cupcakes are a perfect base for any type of icing, or sprinkle some icing sugar on top & eat them just how they are. Yum Yum!

Makes 24 cupcakes (12 muffin size cupcakes)

Yields24 Servings
Prep Time15 minsCook Time14 minsTotal Time29 mins

Ingredients
 175 g Softened Salted Butter
 175 g Caster Sugar
 2 tbsp Vanilla Extract
 3 Eggs
 175 g Self-Raising Flour
 4 tbsp Milk
 

Method
1

Pre-heat oven to 170c / Gas Mark 3

2

Put the butter & sugar into a large bowl & cream together with a fork until light & fluffy *Tip: soften butter before adding the sugar to create the best texture.

3

Pour & stir in vanilla extract & mix into the butter/sugar mixture.

4

Add & whisk in the eggs one at a time into the mixture using an electric whisk, whisk until smooth.

5

Stir in the flour bit by bit in to the mixture until it is smooth (5mins). *Tip: Stop half way through & scrape the sides down with a spatula.

6

Pour in the milk bit by bit, you may not need all of the milk.
The milk is optional but I always add it as I find it makes the cupcakes so yummy, light, fluffy and moist

7

Pour into Cupcake Cases filling to just over half way.

8

Bake for 14mins (check them after 7mins) Leave for 30mins to cool.

9

Decorate with your choice of icing & some of our Wickstead's Eat Me Edible Decorations & 100% Edible Cupcake Wrappers.

Ingredients

Ingredients
 175 g Softened Salted Butter
 175 g Caster Sugar
 2 tbsp Vanilla Extract
 3 Eggs
 175 g Self-Raising Flour
 4 tbsp Milk

Directions

Method
1

Pre-heat oven to 170c / Gas Mark 3

2

Put the butter & sugar into a large bowl & cream together with a fork until light & fluffy *Tip: soften butter before adding the sugar to create the best texture.

3

Pour & stir in vanilla extract & mix into the butter/sugar mixture.

4

Add & whisk in the eggs one at a time into the mixture using an electric whisk, whisk until smooth.

5

Stir in the flour bit by bit in to the mixture until it is smooth (5mins). *Tip: Stop half way through & scrape the sides down with a spatula.

6

Pour in the milk bit by bit, you may not need all of the milk.
The milk is optional but I always add it as I find it makes the cupcakes so yummy, light, fluffy and moist

7

Pour into Cupcake Cases filling to just over half way.

8

Bake for 14mins (check them after 7mins) Leave for 30mins to cool.

9

Decorate with your choice of icing & some of our Wickstead's Eat Me Edible Decorations & 100% Edible Cupcake Wrappers.

Vanilla Cupcakes

Show us your cupcakes!

We would love to see your cupcakes you make with this recipe!
Tag your Photos on Facebook, Instagram, Pinterest & Twitter with:
#WicksteadsCupcakes 

Check out our Customer’s Photo Gallery for some idea’s of how to use our Wickstead’s Eat Me Edibles on your own cupcakes!

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