This is the best vanilla cupcake recipe to make the perfect cupcake. They are light and pillowy and are moist (yes, I said ‘moist’) and almost melt in your mouth.
I sift my flour six times, beat the eggs and sugar for at least ten minutes and I only mix the batter until everything is combines, so I avoid getting my gluten over stretched. This will result in a tough cake, so be careful. You can always switch off the mixer and use a spatula to check if everything is combined.
This is the recipe that I use in my cake business, so I have really put it to the test. Seven ingredients away from perfection.
This recipe makes two dozen cupcakes, but it doubles up well too. I’ve used granadilla buttercream, but you can use the buttercream of your choice. My hazelnut praline buttercream would really make this over the top amazing!
Cake:
3 X-large eggs
250ml castor sugar
250ml full cream milk
125g butter
440ml flour
15ml baking powder
5ml vanilla extract
Buttercream:
125g butter
300g icing sugar
45ml milk
Pulp of three granadilla
Extra pulp to decorate
Preheat oven to 180ºC and place cupcake liners in two muffin trays.
Place eggs and sugar and vanilla extract in the bowl of a stand mixer and beat on high until pale and thick.
Heat milk and butter until butter is melted. Do not boil.
Sift the flour and baking powder.
Turn the mixer to its lowest setting and add a third of the flour and a third of the milk, repeat with remaining milk and flour. End with flour.
Using a 60ml measuring cup, fill the liners ¾ full.
Bake for 12 minutes. Remove from the oven and remove from the muffin tins, immediately.
Cool on a wire rack.
Buttercream:
Place the butter in the bowl of a stand mixer. Beat with the ‘K’ beater until pale.
Add icing sugar and beat well.
Add milk and granadilla pulp and mix until combined.
Place buttercream in a piping bag with a large star nozzle.
To finish:
Pipe a swirl on each cupcake.
Drizzle extra granadilla over the buttercream and serve.
Vanilla Cupcakes with Granadilla Buttercream
Cake:
- 3 X-large eggs
- 250ml castor sugar
- 250ml full cream milk
- 125g butter
- 440ml flour
- 15ml baking powder
- 5ml vanilla extract
Buttercream:
- 125g butter
- 300g icing sugar
- 45ml milk
- Pulp of three granadilla
- Extra pulp to decorate
- Preheat oven to 180ºC and place cupcake liners in two muffin trays.
- Place eggs and sugar and vanilla extract in the bowl of a stand mixer and beat on high until pale and thick.
- Heat milk and butter until butter is melted. Do not boil.
- Sift the flour and baking powder.
- Turn the mixer to its lowest setting and add a third of the flour and a third of the milk, repeat with remaining milk and flour. End with flour.
- Using a 60ml measuring cup, fill the liners ¾ full.
- Bake for 12 minutes. Remove from the oven and remove from the muffin tins, immediately.
- Cool on a wire rack.
Buttercream:
- Place the butter in the bowl of a stand mixer. Beat with the ‘K’ beater until pale.
- Add icing sugar and beat well.
- Add milk and granadilla pulp and mix until combined.
- Place buttercream in a piping bag with a large star nozzle.
To finish:
- Pipe a swirl on each cupcake.
- Drizzle extra granadilla over the buttercream and serve.
