My Vanilla and Chocolate Cupcake Recipes

These are my go to recipes! They’re reliable and versatile and so easy to change for other flavours. These recipes just go to show how even the simplest of ingredients can become something delicious! It’s all in how you use them.

 

One thing to remember before you begin, is that it’s super important that all your ingredients are room temperature before starting. It seems annoying when you’re desperate to get started but the result is well worth the wait.

 

Vanilla Ingredients

 

Cupcakes:

175g butter (room temperature)

175g caster sugar

175g self raising flour

3 large eggs (roe temperature)

1 tsp baking powder

1 tsp vanilla

 

Buttercream:

250g butter

500g icing sugar (sifted)

1 tsp vanilla

 

Method

 

Start by heating up your oven to around 180 degrees Celsius. Each oven is different and the best results for my oven are 175 so definitely experiment and find what works best for your oven.

 

Prepare your muffin tin with your cupcake cases.

 

Cream together the butter and caster sugar. You can’t overbeat this so go crazy so it’s nice and pale and fluffy.

The next step is to beat in the eggs. Top tip- break the eggs into a separate jug or bowl before hand so it’s easier to fish out any shells. Beat these in on a high speed but watch them closely. If you overbeat them they begin to separate and that’s when your cakes smell like scrambled eggs. If they begin to separate you can add a little flour to bring it back together.

Once that’s done sieve in the flour and baking powder, fold it into the mixture and then add the vanilla. Spoon into the cases, to make them all even use an ice cream scoop or weigh them (I did not do this because I’m lazy so mine are a bit uneven).

Bake for 15 mins at 180 degrees or until a toothpick comes out clean. Leave them in the muffin tin for about 5 mins and the put on a cooling rack. Don’t even try decorate them until they are stone cold or your butter cream will just melt!

For the buttercream just beat together the butter and icing sugar until smooth, stick in a piping bag and decorate!! I will share my piping techniques in a separate post.

 

So that’s it. Super delicious cupcakes every time. I’ll list the chocolate recipe below but the method is the same. Just add the coco powder when adding in the flour and baking powder. Add the milk at the end after folding in the flour. For the chocolate buttercream you can just throw all the ingredients in and mix until smooth. Can’t wait to here all about your amazing cupcakes you come up with! Be sure to share some pictures with me!

 

Chocolate Cupcakes

 

Cupcakes:

175g butter

165g caster sugar

115g self raising flour

3 large eggs

40g coco powder

1 tsp baking powder

2 tbsp milk

 

Icing:

120g butter

60g coco powder

500g icing sugar

6 tbsp milk (90ml)

Happy baking!

Crystal xx

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