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Vanilla cupcakes 🧁

Our vanilla cupcakes, topped with candy-coloured Vanilla Frosting and sprinkles.When you make these at home, don't overcook them - they should be light golden and spring back when touched. This way you will ensure an airy, moist sponge with a subtle vanilla taste.


Ingredients :


  • 120 g plain flour

  • 140 g caster sugar

  • 1½ teaspoons baking powder

  • a pinch of salt

  • 40 g unsalted butter, at room temperature

  • 120 ml whole milk

  • 1 egg

  • 1/4 teaspoon vanilla eextract



Recipe


Preheat the oven to 170°C (325°F) Gas 3. Put the flour, sugar baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined Gradually pour in half the milk and beat until the milk is just incorporated.


Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Continue mixing for a couple more minutes until the mixture is smooth Do not overmix.


Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched A skewer inserted in the centre should come out clean Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.


When the cupcakes are cold, spoon the Vanilla Frosting on top and decorate with hundreds and thousands.



Note : they will need 3-5 minutes less in the oven.


Links


  1. Instagram - Rite Eat(@riteeat)

  2. Youtube - https://youtube.com/@riteeat

  3. Facebook - https://www.facebook.com/riteeatfoods?mibextid=ZbWKwL





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