Eric Lanlard's vanilla cupcakes recipe
This is my fail-safe cupcake recipe and these are perfect to make and decorate for parties, birthdays, weddings or any seasonal festivity.
Ingredients
Cupcakes- 175 g Self raising flour
- 150 g Plain flour
- 125 g Unsalted butter, softened
- 250 g Unrefined golden caster sugar
- 2 Large eggs at room temperature
- 125 ml Milk
- 0.5 tsp Vanilla extract
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 18 mins
- Serves: 12
Step-by-step
- Preheat the oven to180°C (fan 150) 350°F, gas mark 4. Line a 12 cup muffin tin with cupcake papers.
- In a small bowl, using an electric handwhisk at medium speed, cream the butter until smooth.
- Add the sugar gradually and continue beating until fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the flour in three stages, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Carefully spoon the batter into the cupcake papers, filling them about three quarters full.
- Bake in the pre heated oven for 18 minutes.
- Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
- Ice the cupcakes with cream cheese frosting.
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