Baking Basics: Vanilla Cupcakes
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
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)
Pre-heat oven to 170c / Gas Mark 3
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.
Pour & stir in vanilla extract & mix into the butter/sugar mixture.
Add & whisk in the eggs one at a time into the mixture using an electric whisk, whisk until smooth.
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.
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
Pour into Cupcake Cases filling to just over half way.
Bake for 14mins (check them after 7mins) Leave for 30mins to cool.
Decorate with your choice of icing & some of our Wickstead's Eat Me Edible Decorations & 100% Edible Cupcake Wrappers.
Serving Size 1 Plain Cupcake
Servings 24
- Amount Per Serving
- Calories 119
- % Daily Value *
- Total Fat 6.8g11%
- Saturated Fat 4.0g20%
- Sodium 190mg8%
- Total Carbohydrate 12.4g5%
- Sugars 7.5g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients
Directions
Pre-heat oven to 170c / Gas Mark 3
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.
Pour & stir in vanilla extract & mix into the butter/sugar mixture.
Add & whisk in the eggs one at a time into the mixture using an electric whisk, whisk until smooth.
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.
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
Pour into Cupcake Cases filling to just over half way.
Bake for 14mins (check them after 7mins) Leave for 30mins to cool.
Decorate with your choice of icing & some of our Wickstead's Eat Me Edible Decorations & 100% Edible Cupcake Wrappers.
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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