For me, there’s two ultimate foods to bake, brownies…and these vanilla cupcakes! Cupcakes were one of the first items I learnt to bake and soon became my go to bake for weekends, parties and summer holidays. These vanilla cupcakes are my perfected recipe! They are light and fluffy, using oil instead of butter or margarine. The addition of cornflour also gives it a wonderfully light finished texture. You can substitute the heavy cream and lemon juice mixture in the cupcakes for sour cream or buttermilk if needed. When cooled, top them with buttercream icing and decorate with any sprinkles or decorations you have in your home. They don't need to look award winning, you just need to have fun making then and love the taste after. Enjoy and happy baking!
Makes 12 medium cupcakes | 1 hour (baking, cooling and decorating included) | Easy
Ingredients:
2 eggs
1 cup caster sugar
2 teaspoons vanilla essence
1/2 cup vegetable oil
1/3 cup milk (whole or semi skimmed)
1/3 cup double cream mixed with 1/2 tbsp lemon juice or white vinegar
1 1/4 cups plain flour
2 tbsp corn flour
3/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Icing:
1/2 cup room temperature, unsalted butter
2 1/2-3 cups icing sugar
2 tsp vanilla essence
3 tbsp double cream,
Pinch of salt
Method:
Preheat the oven to 180 Celsius fan. Line a muffin tin with 12 cupcake cases.
In a large bowl beat the eggs for at least 1 minute. Then add in the sugar and vanilla and beat again for 2 minutes.
Next, add in the vegetable oil and beat again until just combined.
Slowly, add the milk and double cream to the egg mixture and beat again for 2 minutes until thoroughly combined.
Weigh out the remaining dry ingredients.
Sift the dry ingredients into the wet mixture one third at a time, gently folding between ech addition. The batter should be pale and run off of a spoon or spatula but still have a good thickness to it.
Fill the cupcake cases with the cupcake batter until 3/4 full and bake for 13-16 minutes. When finished the cupcakes should be golden brown and when a toothpick/sharp knife is inserted it comes out clean.
Allow the cupcakes to cool completely. Meanwhile, make the buttercream icing by combining all the ingredients into a bowl and beating together until pale and creamy.
When the cupcakes are completely cooled, pipe of the buttercream onto the cupcakes and decorate as you wish!
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