I have been on a lifelong search for THE vanilla cupcake recipe. I want something fluffy, moist and made up of ingredients that are regularly hanging around in my kitchen (buttermilk? Who just HAS buttermilk lying around?!). I don’t know if these are my spirit cupcakes but they are a contender. Easy, light and the recipe makes a nice round dozen (that’s a deal breaker, ladies). My icing of choice will always and forever be cream cheese but vanilla is so versatile that you can chuck anything on it. These particular cupcakes were for a disney princess themed birthday so I went with pink icing and edible pearl baubles.
115g butter, room temperature
2/3 cup caster sugar
1 tsp vanilla extract
1 1/2 cups plain flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk
one batch of Cream Cheese Icing, tinted pink
Preheat oven to 175 C and line a 12 hole muffin tin with paper liners.
In a medium mixing bowl beat the butter and sugar together with a hand mixer until pale and fluffy.
Beat the eggs in one at a time, scraping the sides of the bowl with a spatula in between additions.
Beat in the vanilla extract.
In a separate bowl whisk together the plain flour, baking powder and salt.
Add the flour mixture in three lots, alternating with two lots of milk.
Scrape down the sides of the bowl then divide the mixture evenly between the 12 paper liners.
Bake for 18-20 minutes, allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
Place the icing in a piping bag and decorate as desired.