The Perfect Vanilla Cupcake - Simple, Delicious, and Easy to Make!

Scott had been in the mood to bake lately, and today he had his heart set on making a classic vanilla cake. He had purchased all the necessary ingredients and was ready to get started.

The recipe called for vanilla extract, and Scott made sure to use the best quality extract he could find. He preheated the oven to #180°C and greased two #12" silicone cupcake baking trays.

Next, Scott mixed together the dry ingredients in a large mixing bowl.

He sifted together:

#300 g of self-raising flour and #1 tsp of baking powder, and then set the mixture aside.

In a separate bowl, Scott creamed together #200 g of unsalted butter and #200 g of caster sugar until the mixture was light and fluffy. He then added in #4 medium eggs, one at a time, making sure to mix well after each addition.

Finally, Scott added in the dry ingredients and mixed until just combined then added in #2 tsp of vanilla extract and mixed again, making sure to scrape down the sides of the bowl to ensure everything was well incorporated.

Scott divided the batter evenly and added #15 grams of medium coloured AVB to half the mix then filled a cupcake baking tray holding #12 cupcakes with each half of the batter, filling each cupcake mould about #¾ full.

He then popped them in the oven for #18-20 minutes, until the cupcakes were golden brown and a skewer inserted into the centre came out clean.

Once the cupcakes were done, Scott removed them from the oven and let them cool on the baking trays for #5 minutes before transferring them to a wire rack to cool completely.

The cupcakes came out beautifully, with a light and fluffy texture and a delicious vanilla flavour. 

Scott couldn't wait to share them with his friends and family.

Whether you're a seasoned baker or a beginner, this simple vanilla cupcake recipe is sure to be a crowd-pleaser.

Give it a try and see for yourself how delicious and easy homemade cupcakes can be.

Notice from Scott

(This recipe isn't an even quantity of butter, flour and sugar...)

Which is best: #250 g each of flour, butter and sugar or #300 g flour and #200 g each of sugar and butter?

Both options are viable for a basic cake recipe, but they will result in slightly different textures and sweetness levels.

Using #250 g each of flour, butter, and sugar will result in a denser cake with slightly higher sweetness levels due to the increased amount of sugar.

Using #300 g of flour and #200 g each of sugar and butter will result in a slightly lighter cake with a lower sweetness level due to the reduced amount of sugar.

Ultimately, it depends on personal preference and the desired outcome for the cake.

Prepared Batter Storage

The batter for Scott's cupcakes can typically be stored in the fridge for up to 24 to 48 hours.

However, it's important to note that the baking powder in the batter will start to lose its effectiveness over time, which may affect the rise and texture of the cupcakes.

If you plan to store the batter, it's best to cover it tightly with plastic wrap or transfer it to an airtight container to prevent it from drying out or absorbing any odors from the fridge.

Before baking, give the batter a gentle stir to ensure the ingredients are well combined.

It's worth mentioning that freshly prepared batter will yield the best results in terms of texture and rise. If you're looking for the freshest cupcakes, it's recommended to bake them as soon as possible after preparing the batter.

If you find yourself needing to store the batter for an extended period, you may consider freezing it instead.

Portion the batter into individual cupcake liners or a freezer-safe container, and tightly wrap it with plastic wrap or place it in an airtight freezer bag.

Frozen batter can typically be stored for up to 3 months.

When ready to bake, thaw the batter in the fridge overnight and proceed with baking as usual.

Remember to always use your best judgment when determining the freshness and quality of the batter. If it appears discolored, has an off smell, or shows signs of spoilage, it's best to discard it and prepare a fresh batch.

! DIABETES ADVICE !

Based on the recipe provided, #1 x Cupcake would have approximately #25 grams of Carbohydrates. Multiplying this by the #24 cupcakes made in the recipe would give a total of approximately #600 grams of carbohydrates for the entire batch.

#100 g of cooked cake will have approximately #52.08 g of carbohydrates, which is about #52% of the total weight.

The Perfect Vanilla Cupcake - Simple, Delicious, and Easy to Make!