Perfect Vanilla Cupcakes
A community recipe by fionafin2898Not tested or verified by Nigella.com
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Preheat oven to 200°c In a clean bowl, cream the butter and sugar together until pale and fluffy. Add eggs, one at a time, to the butter mixture with beaters running and blend all ingredients until they are pale, fluffy and smooth. Add half of the flour and baking powder and fold in using a spatula. Add the remaining flour to the mixture and fold in again. Mix until smooth and there are no flour pockets in the mixture. Fill each cupcake case ¾ of the way full and bake in the oven for 18-20 minutes or until golden brown, and when the top is pressed the sponge springs back.
Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
Preheat oven to 200°c In a clean bowl, cream the butter and sugar together until pale and fluffy. Add eggs, one at a time, to the butter mixture with beaters running and blend all ingredients until they are pale, fluffy and smooth. Add half of the flour and baking powder and fold in using a spatula. Add the remaining flour to the mixture and fold in again. Mix until smooth and there are no flour pockets in the mixture. Fill each cupcake case ¾ of the way full and bake in the oven for 18-20 minutes or until golden brown, and when the top is pressed the sponge springs back.
Beat the butter in a large bowl until soft. Add half of the confectioners' sugar and beat until smooth. Add the remaining confectioners' sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
Introduction
Ingredients
Makes: 10-12 cupcakes
Metric
Cups
For the Vanilla Cupcakes
- 170 grams salted butter (at room temperature)
- 170 grams caster sugar
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder (sifted)
- 170 grams self-raising flour (sifted)
For the Vanilla Buttercream
- 140 grams salted butter (at room temperature)
- 280 grams icing sugar (sifted)
- 1 tablespoon milk
- 1 drop vanilla extract
For the Vanilla Cupcakes
- 6 ounces salted butter (at room temperature)
- 6 ounces superfine sugar
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder (sifted)
- 6 ounces self-rising flour (sifted)
For the Vanilla Buttercream
- 4⅞ ounces salted butter (at room temperature)
- 9⅞ ounces confectioners' sugar (sifted)
- 1 tablespoon milk
- 1 drop vanilla extract
Method
Perfect Vanilla Cupcakes is a community recipe submitted by fionafin2898 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Vanilla Cupcakes
Vanilla Buttercream
Vanilla Cupcakes
Vanilla Buttercream
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What 2 Others have said
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Posted by Chloecor on 28th September 2019
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Posted by amal111111111111111111111111111111 on 25th July 2017
Show more commentsThis was too salty, defo needs unsalted butter, not sure if that's a mistake? I also has no mixer and to get the consistency it says was impossible. Also way too much icing. Won't make these again. I thought they were a Nigella recipe and didn't realise they're not until after
is it good?