Vanilla Cupcakes

I love a good cupcake.  Seriously. I’ve travelled to Paris to try Bertie’s CupCakery, sampled Sprinkles wares all over the globe and I’ve pilgrimaged to NYC to devour what Magnolia has to offer (before perusing the lanes for street art – New York is awesome for street art).

New York is Awesome for Street Art - © Kate Cameron

New York is Awesome for Street Art – © Kate Vista

 

However, in terms of store bought cupcakes, I really can’t go past My Little Cupcake in Sydney  http://www.mylittlecupcake.com.au It’s the most delightful little store and the cupcakes just melt in your mouth. And, with cupcakes ,as pretty as these they’re almost (but not quite) too pretty to eat.

 

My Little (Chocolate) Cupcake - © Kate Cameron

My Little (Chocolate) Cupcake – © Kate Vista

 

Should you wish to save yourself time and money though this is one of my favourite cupcake recipes. It’s easy to follow and the results are glorious.

Classic Vanilla Buttermilk Cupcakes

Ingredients

4 1/6 cups all plain flour

¾ tsp baking soda

2 ¼ tsp baking powder

1 ½ tsp coarse salt

1 cup plus 2 tbsp unsalted butter, room temperature (I know!  It does seem like a lot…)

2 ¼ cups sugar

5 large whole eggs plus 3 egg yolks, room temperature (NB – 8 eggs in total)

2 cups buttermilk, room temperature

2 tsp pure vanilla extract

 

Method

  1. Preheat oven to 180 degrees Celcius. Line muffin tins with liners. Sift together flour, baking soda, baking powder and salt.
  1. On medium-high speed, cream butter and sugar until pale and fluffy

 

It should look like this! © Kate Cameron

It should look like this! © Kate Vista

 

  1. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in 3 batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

 

  1. Fill each patty case to about ¾ full with batter. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched, about 20 mins.

 

After 10 minutes, hopefully they will look like this.  So rotate!  © Kate Cameron

After 10 minutes, hopefully they will look like this. So rotate! © Kate Vista

5. Transfer tins to wire racks to cool for 10 mins then turn out cupcakes. Cool completely.

6. To finish, use a small offset spatula to spread cupcakes with icing.

 

Incredible Icing

 

Ingredients

1 ½ cups unsalted butter, room temperature

4 cups pure icing sugar, sifted

½ tsp pure vanilla extract

 

  1. Beat butter on medium-high speed until pale and creamy, about 2 minutes.

 

  1. Reduce speed to medium. Add the icing sugar, ½ cup at a time, beating well after each addition; after every two additions, raise speed to high and beat 10 second to aerate frosting, return to medium speed. Frosting will be very pale and fluffy.

 

  1. Add vanilla, and beat until icing is smooth. If not using immediately, icing can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 mins.

 

Enjoy! (As you can see, I need to work on applying the icing) - Nevertheless, they taste delicious! © Kate Cameron

Enjoy! (As you can see, I need to work on applying the icing) – Nevertheless, they taste delicious! © Kate Vista

 

All rights reserved © 2014 Kate Vista

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