Vanilla cupcakes

From Planet Cakes Cupcakes

Makes 12-15 cupcakes

175g unsalted butter, room temperature

165g caster sugar

1/2 tsp natural vanilla extract

2 eggs, room temperature

110g self-raising flour

150g plain flour

160ml buttermilk

Preheat oven to 180 degrees celsius. Line the holes of a 12-hole muffin tin with paper cases.

Beat the butter, sugar and vanilla extract in a medium bowl using an electric mixer until light and fluffy.

Beat the eggs into the butter mixture one at a time. Add half the sifted flours and half the buttermilk, and mix on low speed until just combined. Mix in the remaining flours and buttermilk. 

Divide the mixture evenly among the paper cases. Gently smooth the tops (this will help the cupcakes to rise evenly). 

Bake for 25-30 minutes or until lightly golden and cooked when tested with a skewer. Allow cupcakes to stand for 5 minutes in tin before transferring to a wire rack to cool. 

Read complete post here. 

Vanilla Cupcakes

(from Sweet and Simple Bake's Spooktacular Halloween Cupcake)

175g (6 oz / 1 &1/3 cups) self-raising flour
175g (6 oz /1 &1/2 sticks) butter, at room temperature
175g (6 oz / 1 cup) of caster sugar
3 eggs
1 tsp vanilla extract
3 - 4 tbsp milk
Icing/frosting of your choice
Decorations of your choice


1. Preheat the oven to 200°C/fan180°C/400°F/Gas Mark 6.

2. Line a 12 hole-muffin tin with cupcake paper cases.

3. Sieve the flour into a bowl and leave aside. In a large mixing bowl add the butter and sugar and beat until the mixture becomes light in colour and fluffy.

4. Add one egg at a time beating well between each addition.

5. Beat in the vanilla extract and then gently fold in the flour until combined.

6. Stir in the milk until you have a good dropping consistency.

7. Spoon the mixture equally into the prepared muffin tin and place in the preheated oven (fill them no more than 2/3).

8. Bake for 20 -25 minutes or until risen and golden and a skewer inserted into the middle comes out clean.

9. Transfer to a wire rack to completely cool.


Note:
If self-raising flour is not available, add 1½ tsp of baking powder to the plain flour.

Double Chocolate Cupcakes

Recipe taken from Donna Hay's Simple Essentials - Chocolate
(makes 12 cupcakes)

125g butter, softened
3/4 cup (165g) caster sugar
2 eggs
1 1/4 cups (190g) plain flour
1 tsp baking powder
2 tablespoons cocoa powder
1/2 cup (125ml) milk
100g dark chocolate, melted

1. Preheat oven to 180 degree celsius (original recipe calls for 160 degree celsius, which I found too cool)

2. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy.

3. Gradually add eggs and beat well.

4. Sift over flour, baking powder and cocoa powder and beat until combined.

5. Fold through the milk and chocolate and spoon the mixture into a 12 x 1/2 cup capacity muffin tins lined with paper patty cases.

6. Bake for 20-25 minutes or until cooked when tested with a skewer. Cool on wire racks.

7. Spread or pipe icing as desired.

(Note: I had combined steps 4 and 5 by alternating the adding or milk and flour mixture in 2 and 3 additions respective, beginning and ending with the flour mixture. )