Recipe

The Easiest Vanilla Cupcakes

By Shae Parsons
vanilla cupcakes with frosting

Times are uncertain and things are changing – however, we at Dish Cult, believe the one thing that doesn’t need to change is a love for food. While our beloved Sunday brunches and dumplings are on hold for now – let’s reignite that love for the culinary art form, by bringing it into the comfort of your own kitchen!

There’s no need to be Nigella Lawson to create some truly decadent baking (although it would certainly help if you were) – and this first recipe is so simple, yet so tasty. Cupcakes are always a crowd-pleaser, yet making them is not all that difficult. And the majority of these ingredients may already be in your pantry, so dust off that apron and let’s get baking!

The Cupcakes

Line your muffin tray before starting the mixture

What You'll Need

  • 125 grams of butter (this should be quarter of a standard 500g butter stick)
  • 1 teaspoon of vanilla essence
  • ½ cup of white or castor sugar
  • 2 eggs
  • 1 cup of plain flour
  • 2 teaspoons of baking soda
  • ¼ cup of milk 

Before you begin, make sure to preheat your oven to 180° Celsius – this will vary on what type of oven you have, 180 degrees is a relatively safe bet but ensure you check on your goodies whilst they’re baking!

Line up your muffin/cupcake tray with cupcake paper cases. 

Beat the butter for approximately five minutes – the more whipped the butter is, the softer your cupcakes will be! Add the sugar and vanilla once the butter is fluffy and combine well. 

After this, you’ll want to add the eggs one at a time, beating well before adding the next egg.

In a separate bowl, use a sieve to sift the flour and baking soda together. Once you’ve done this, fold the powder mixture into the butter mixture. When adding the milk, stir the mixture as you’re pouring the milk in, until everything is combined.

Carefully use a dessert spoon to add the mixture to the cupcake cases, ensure the mix is distributed evenly. Pop these into the oven for 12-15 minutes (depending on how strong your oven is – gas-powered ovens are usually more powerful than electric) and bring out when they’re golden brown.

The Icing

Use any kind of mixer to whip up the icing

No good cupcake is worth raving about without some fantastic (and generous) icing to accompany it. This icing recipe is a tried and true favourite and can also be used for cakes!

What’s important to know is that your cupcakes need to be cold or at room temperature before icing – warm cupcakes make for melted icing and a lot of frustration!

What You'll Need

  • 125 grams of butter
  • 1 ½ cups of icing sugar
  • 1 teaspoon of vanilla essence
  • 2 tablespoons of milk

 To get your butter ready, either warm it up to room temperature or bring out of the fridge before creating the icing. Using a mixer, beat the butter for at least five minutes.

Adding the icing sugar half a cup at a time, beat the sugar in well before proceeding to add more. 

Once this is done, add your vanilla essence and milk to achieve the perfect, soft yet solid texture and you’re ready to go!

Piping bags and specific icing nozzles will be a huge help in achieving that picture-perfect look, but if you’re running short, don’t fret! Using a snap-lock bag, cut a tiny hole (the smaller, the better) in the bottom corner and pipe icing on to your cupcakes. Getting inventive never hurt anyone!

And that’s it, all that’s left to do is enjoy! You’ve made the first step towards becoming a patisserie maestro! 

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