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.
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
1/4 teaspoon vanilla eextract
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.
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