7 0
Vanilla Cupcake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 cup butter, soft
1/2 cup castor sugar
2 eggs
2 tsp vanilla essence
1/2 cup flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tbsp milk
Frosting:
1/2 cup powdered sugar
1/4 cup mascarpone
1 tsp vanilla essence
sprinkles for garnish

Vanilla Cupcake

  • Serves 12
  • Medium

Ingredients

  • Frosting:

Directions

Share

This is something a teeny bit frivolous. Cupcakes – a rage that took over the baking world for years on end with super cool innovations, flavours and styles. However I am a bit of a classic. I never took to the fancy creations and exotic colourings, including the red velvet or the recent unicorn phase! The only cupcake I will ever have are vanilla or chocolate, with a bit of glaze or real chocolate frosting – and coloured sprinkles are a must. There is a very fond childhood memory behind this.

When I was young, my mother forced me to go to ballet class(!) and the only motivation for me to slip into a ridiculous pink leotard was the little bakery attached to the dance school serving gorgeous vanilla cupcakes, with a dab of white icing and coloured sprinkles. These were moist, soft, crumbly, not too sweet, yet just perfect and instantly melt in your mouth. I have compared every cupcake I’ve had in my life thereon to these humble simple ones. There is truth, comfort and faith in simplicity.

Today, I am recreating these gorgeous bites with a little help from Nigella’s cupcake recipe – the only one I use and refuse to even experiment with. I’ve used up a bit of leftover mascarpone frosting, but you can use a simple glaze of icing sugar, vanilla and milk.

I use regular sized cupcake liners, not the overly huge ones, nor the tiny miniscule ones, just normal, regular sized – what it should be.

Make these, and do as I do – hide them in your room to have them all by yourself.

Cupcake recipe from: Nigella Lawson

Steps

1
Done

Cupcakes

Heat the oven to 200°C and prepare the muffin pan; place 12 cupcake liners.
Cream the butter and sugar together until fluffy in a big bowl.
Add the eggs into the batter one at a time, followed by the vanilla essence.
Add the baking soda, salt and flour and whisk to just combine.
Add the milk while beating make a smooth batter.
Place 2 mini scoops into each cupcake liner.
Bake for 15 to 20 minutes.
Remove from oven and allow to cool completely before frosting.

2
Done

Frosting

Whisk all the frosting ingredients together until you have a thick consistency of frosting. Add some milk to loosen if required.
Spread a tablespoon of frosting over each cupcake and add some sprinkles for garnish.

Kamini Patel

previous
Lemon Rosemary Cake
next
Peach + Plum Cobbler
previous
Lemon Rosemary Cake
next
Peach + Plum Cobbler

Add Your Comment