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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Nutella choc chip cookies

Nutella Chocolate Chip Cookies – Kid’s favourtie

Nutella Choc chip cookies

 Kids will love these crunchy, chocolate cookies.  The shop bought ones cannot even come closer to these!  So easy to make too.  You can get the kids to help with the whole process.  I even let my little one to pop the tray into the oven under my supervision.  They will be delighted to eat these yummy, crunchy cookies made by their own little hands.  Store them in an air-tight jar only if any left!

You need the following ingredients to make these:

Nutella chocolate spread 125 g
Plain flour 200 g

Caster sugar

90 g
Soft brown sugar 90 g
Butter 125 g
Egg 1 medium

Milk chocolate drops-

Or chocs break into small pieces

120 g
Baking powder 1/2 tsp
Cocoa powder 10 g
 Vanilla and salt  3 drops each

Let’s get started,

  • Pre-heat the oven to 180 C / 350 F/ Gas mark 4).
  • Mix both types of sugar , add to butter and whisk together with an electric hand mixer until creamy. (Do not beat too much as the cookies could not become crunchy)
  • Add the egg and continue beating.
  • Add Nutella spread, vanilla and mix all together.
  • Mix baking powder, plain flour, cocoa powder and salt together and sieve in to the mixture.
  • Stir in the chocolate pieces.
  • Now gently fold everything together using a wooden spoon.
  • Spread a baking parchment paper on a baking tray and place tablespoonfuls of chocolate mixture on to the tray leaving enough space for them to spread as they bake.
  • Prepare two trays if the space is not enough
  • Place the tray in the bottom of the oven and bake exactly 14  mins.
  • Most importantly, once the cookies are out of the oven, you must let them fully cool down on the tray itself.  This is the trick to make them crispy and crunchy.  Do not worry if  you  notice they are still soggy when you take them out of the oven because they get crispy with the heat of the tray.
  • After all the cookies are cool enough to handle, gently take one by one out of the tray using a flat spatula and transfer onto a cooling rack.
  • Store in an air-tight jar . They  will stay crispy up to 5 days.
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