This week is feeling like a stressful one, with so many issues arising in buying a house! Whoever said it’s one of the most stressful things you can do knew what they were talking about! So in times of stress I turn to sugar … which got me thinking of Cupcakes!! So I thought I’d share with you all my all time favourite Cupcake Recipe which I originally found in Lili Vanilli’s Sweet Tooth Recipe Book and have adapted a little to suit me over the last year or so!
Mmmm Cupcakes!! These were the multitude of Cupcakes we made for one of my Best Friend’s wedding last year, don’t they look scrumptious?! And on a rather amazing Cake Stand that my man very kindly made for the occasion.
So where is this Recipe of wonderment I hear you scream, fear not it is below:
- (Adapted from Lili Vanili's Pillow Soft Sponge)
- 330g Plain Flour, Sifted (Gluten Free Plain Flour Blend if Gluten Free)
- 320g Golden Caster Sugar
- 1 1/2 Tbsp Baking Powder
- Pinch Salt
- 175g Unsalted Butter (Olive Spread or 120g Trex if Dairy Free)
- 3 Eggs
- 190ml Skimmed Milk** (Soya or other Dairy Free Milk)
- 1 1/2 tsp Vanilla Extract
- Preheat the Oven to 180C (350F) and line your Cupcake Cases or Cake Tins
- Place the flour, caster sugar, baking powder and salt in a large bowl and mix it all together with a fork or a hand whisk
- Add in the butter in chunks and depending on your level of equipment, rub together with hands or mix together with a whisk until you have a mixture resembling fine breadcrumbs
- Add the eggs and whisk together until the mix is just combined
- Add the milk and the vanilla extract and whisk again for a couple of minutes until it is light and fluffy
- Fill your cupcake cases and bake in the oven for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
- Leave to cool a little if you can - although they are amazing just out of the oven!
- *The original recipe called for regular caster sugar, however I try to avoid white sugar if at all possible and I love the slightly more caramelly flavour gained from using the golden caster sugar.
- **The original recipe called the use the of whole milk, however we have only ever had skimmed milk in the house and the end result was still amazing and you can pretend it's just a little bit healthier.
I have made this recipe many many times in various different ways including the gluten and dairy free substitutions listed in the recipe and they have always been absolutely delicious and commented on by those that eat them. In fact when I did them for my Best Friends Baby Shower, I did a batch of the regular and a batch of Gluten Free and the Gluten Free were gone in around 10 minutes!
I have also topped these with just Buttercream or Buttercream and fondant all with equal success. My favourite Buttercream Recipe is simple 2 parts icing sugar to 1 part butter – whip the butter within an inch of it’s life before adding the icing sugar and then add a little splash of milk and vanilla extract and you’re good to go!!
I’d love to hear your thoughts on this, and if you love it as much as I do – or if you’ve tried the whole milk option and how that differs?