Plain Vanilla cupcakes – Supersoft, delicious cupcakes that anyone can make

vanilla cupcakes

These plain vanilla cupcakes are so easy to make and would stay fresh and moist for days!

I have added corn flour into the cake batter that made the cakes extra spongy.  The light, silkyness in corn flour had a magical effect indeed!

Keep an eye on the oven because the cakes can get over baked and the top would be crispy instead of coming out super soft and spongy. Hence, as soon as you see them changing  into a soft golden colour, open the oven door and quickly instert a skewer or press in the middle to check if they are baked properly.  If the cakes are fully baked the skewer should come clean or if you press them in the middle, they should spring back.  Immediately, take the cakes out of the oven and let them cool off.

Let’s make them at the teatime today,

You will need the following items:

Self Raising flour 225 g
Corn flour 25 g
Caster sugar 250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK) 250 g
Milk 1/4 cup
Eggs 4
Salt 3 pinches
Baking powder 1 tsp
Lemon juice and Vanilla essence 1 tsp each

Let’s make them: Set the oven to 160 C . Gas mark 3.

Oven temperature conversion :   http://happyrecipes.co.uk/oven-temperature-conversion/

Cream it

  • Cream butter and sugar together using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat two rounds after each addition.
  • Add vanilla essence,  lemon juice,  and beat for two rounds.

Flour it

  • Mix baking powder, salt and corn flour to Self raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and fold well.

Fill it

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise.
  • Place the filled up cases in the cupcake tray.
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’

Bake it

  • Pop the tray in to the oven.
  • Bake for 20 min or until the cakes are golden in colour (Never open the oven door in the inital 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.  Or press in the middle and it should spring back.

  • Take the tray out of  the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack.
  • Let the cakes cool off completely.
  • Your beautiful cupcakes are ready to devour or ice with any frosting now.

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Pretty Vanilla Cupcakes with Cream Cheese frosting and Strawberry sauce

These beautifully presented cupcakes with cream cheese frosting on top is a real winner, when it comes to party cakes.  The well in the middle filled with juicy strawberry sauce and topped with sweet cream cheese, blends heavenly to produce the yummiest ever treat for kids and adults alike!

By adding corn flour into the cake batter, the cupcakes can be made extra spongy and filling the little well in the middle with strawberry sauce, which in turn gives such a delicious taste.

It’s super easy to make, once you gather all the necessary ingredients and equipment together.

So, let’s make them:

You will need the following items:

Self Raising flour 225 g
 Corn flour 25 g
Caster sugar 250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK) 250 g
Milk 1/4 cup
Eggs 4
Salt 3 pinches
Baking powder 1 tsp
Lemon juice and Vanilla essence 1 tsp each

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Let’s make them: Set the oven to 160 C . Gas mark 3.

Oven temperature conversion :   http://happyrecipes.co.uk/oven-temperature-conversion/

Cream it

  • Cream butter and sugar together using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat two rounds after each addition.
  • Add vanilla essence,  lemon juice,  and beat for two rounds.

Flour it

  • Mix baking powder, salt and corn flour to Self raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and fold well.

Fill it

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise.
  • Place the filled up cases in the cupcake tray.
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’

Bake it

  • Pop the tray in to the oven.
  • Bake for 13-20 min. (Never open the oven door in the inital 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.

  • Take the tray out of  the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack.
  • Let the cakes cool off completely.

Mascaphone cheese and Confectionary sugar (Icing sugar) frosting

Price: £6.50

 You will need :

  • Mascarpone cheese   –  100 g
  • Icing sugar                      – 30g or 35 g if you desire a sweeter taste
  • Lemon juice                   – 3 drops

With a spatula mix all together vigorously until creamy.

Let’s decorate the cupcakes now :

  • Cut out a small circle from each cupcake so a little well is formed in the center
  • Fill the well with strawberry topping
  • Cover with mascarpone icing with a flat knife or make a swirl with a nozzel.
  • Arrange quarters of strawbery and the cut out rounds of the cupcakes in the middle in a pretty angel.
  • Your pretty cupcakes are ready.
  • Stick them in the fridge because the topping is diary based.
  • Take out from the fridge 15 mins before serving.
  • Done!!

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Chocolate Cupcakes – Pretty chocolate cupcakes for any occassion

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Gorgeous as they look, these chocolate cupcakes are very easy to make.  You simply have to follow the same chocolate cake recipe, fill the paper cupcake-cases and bake them.  The chocolate butter icing is just right for topping the cakes up or you can make the chocolate fudge icing for a more festive looking cupcakes or simple chocolate butter icing for a more buttery taste.

Happy party time !!

Get ready with the following ingredients :

Self raising flour 300 g
Stork spread/Butter/ Magerine 300 g
Caster sugar 300 g
Eggs 5 medium
Lemon juice 1 tsp
Salt 3 pinches ( a must)
Baking powder 1 tsp
Cocoa powder 4 tbsp heaps
Plain full fat yogurt (optional) this is to make the cake more moist 1 tbsp
 Milk  1/4 cup

Let’s make it:

Set the oven to 180 C . (Temperature conversion chart  is given under Tips)

Beat it

  •  Beat butter and sugar together until creamy,  using an electric hand mixer.
  • Add eggs, one at a time. Beat well after each addition.
  • Add vanilla essence,  lemon juice, salt and beat for two rounds.

Flour it

  • Mix baking powder,  flour and cocoa powder and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Mix milk and yogurt and add.  Give a good mix with a wooden spoon going clockwise.

Fill it

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  • Fill paper cupcake cases with the batter leaving a little room from top allowing the cake to rise.
  • Place the cupcake cases in a cupcake baking tray for them to stay steady and neat.

Oven it

  • Pop it in the oven and bake for 20 – 25 mins. In the first 10 min do not open the oven door.
  • Insert a skewer into the middle of one of the cakes and if it comes clean,  it’s ready.

Cool it

  • Take it out from the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack to cool off completely. This will take 1 hr at least.
  • Your cakes are ready to ice now.

To make the chocolate butter icing you need :

Icing sugar 300 g
Stork spread or butter 125 g
Cocoa powder 5 tbsp
Milk 2 tbsps
Lemon a few drops
Vanilla a few drops
 Sprinklers to decorate
  • Sieve icing sugar and cocoa powder together from a sieve on to a bowl.
  • Add butter and beat together until creamy.
  • Add milk, vanilla and lemon.
  • Your chocolate icing is ready.
  • Cover the cupcakes with chocolate icing one by one with a flat knife, often dipping it in warm water. Or, you can use a piping bag e in cake icing kits to have a more elegant look.
  • Throw some sprinklers on .
  • Done !!

To make the  Chocolate fudge icing you will need:

 Icing sugar 1/2 cup
Double cream 1/4 cup
Butter/Stork spread 50 g
Milk chocolate buttons 110 g
Cocoa powder 3 tbsp

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  • In a small glass bowl place chocolate drops, butter and double cream.
  • Place a wider pan on stove and  fill it with  hot  water.
  • Dip the small glass bowl into the wide pan.
  • Stir slowly until chocolates melt along with butter and cream.
  • If the chocolates are hard, heat up the pan with water under very light flame.
  • Add sieved icing sugar and cocoa powder.
  • Take out from the pan and stir until you are left with a creamy chocolaty melt.
  • Leave to cool.
  • Pour chocolate fudge cream on to the cupcakes.
  • Sprinkle some decorative sprinkles.
  • Enjoy !

Christmas cupcakes !!

nfd

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