Basic Vanilla Cupcakes
Makes 12 muffin size or 24 small cupcake size
- 1 stick unsalted butter, softened
- 1 cup superfine sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup milk
- 3 1/2 tablespoons unsalted butter
- 2 cups powdered sugar
- 2 tablespoons milk
- Sprinkles or candy (e.g. mini marshmallows or animal crackers) to decorate
Preheat oven to 350°. Place muffin papers in one 12-hole muffin tray or cupcake papers in two 12-hole cupcake trays. In an electric mixer, beat butter for 2 minutes until pale in color and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla extract and beat until combined.
Sift flour and baking powder and add half to butter mixture with half the milk, mix until well combined. Repeat with remaining flour and milk.
Fill cupcake papers 3/4 full (an ice cream scoop is perfect for this). Bake muffin size cupcakes for 20-25 minutes and small cupcakes for about 15 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.
Cream butter until pale and smooth. Add the milk and half the sifted powdered sugar. Beat until well combined. Add the remaining powdered sugar and beat until mixture is light and fluffy. The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more powdered sugar.
When the cupcakes are cold, spread generously with icing and dip into sprinkles or decorate with small candies.
This cupcake recipe is a great basic one because it makes 12 large muffin-size cupcakes or 24 small ones – depending for whom or what function you are cooking for.
The cupcakes are quite dense and moist, not airy like sponge cake.