Baking Basics: Vanilla Cupcakes

Name: Vanilla Cupcakes
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 24 servings
Ingredients: 175 g Softened Salted Butter; 175 g Caster Sugar; 2 tbsp Vanilla Extract; 3 Large Eggs; 175 g Self-Raising Flour; 4 tbsp Semi-Skimmed Milk (I usually use Lactose Free)

Baking Basics:

Along with all our recipes we will be sharing some of our baking basics.
This months Baking Basic 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 Large Eggs

175 g Self-Raising Flour

4 tbsp Semi-Skimmed Milk (I usually use Lactose Free)

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.

Nutrition Facts

24 servings

Serving size

1 Plain Cupcake

Amount per serving
Calories119

% Daily Value *
Total Fat 6.8g9%
Saturated Fat 4.0g20%
Sodium 190mg9%
Total Carbohydrate 12.4g5%
Total Sugars 7.5g
Protein 1.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

175 g Softened Salted Butter

175 g Caster Sugar

2 tbsp Vanilla Extract

3 Large Eggs

175 g Self-Raising Flour

4 tbsp Semi-Skimmed Milk (I usually use Lactose Free)

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

Ingredients Directions

Show us your Cupcakes!

We would love to see your Cupcakes you make with this recipe & any other creations you make using our recipes or our Eat Me Edible Transfer Sheets with !
Tag us in your Photos on Facebook, Instagram, Pinterest & Twitter with:
@Wicksteads (@WicksteadsUK for Twitter) & use the hashtags #Wicksteads #WicksteadsEatMe

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

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Baking Basics: Meringue Kisses

by Tija | October 22, 2018 | Baking Basics, Meringues, Recipes | 0 Comments

These Vanilla Meringue Kisses are a perfect for adding to your cakes, cupcakes, ice creams & much more or you could pack them up in little bags as gifts for your friends & family or of course eat them yourself, they are delicious after all!