Throughout my journey as a homecook, I haven't only worked on developing new recipes, but also on perfecting the good old classics. Every homecook must have their own quintessential Vanilla Cupcake recipe. Whether as a saving grace for a spontaneous dinner party or for random bake sale. My Simple Vanilla Cupcakes are so moist and perfectly balanced that they work for any occasion.
My Simple Vanilla Cupcakes are also Gluten Free, but they leave no hint. I don't know if it's the use of the amount of butter or what, but these cupcakes are so perfect that they left me in awe. Very rarely do Fahmid and I come across a delicious gluten free cupcake, but I was told I outdid myself with this recipe.
For those who prefer not to go the Gluten Free route, simply omit the Xantham gum and replace the Gluten Free Flour with the exact same amount of normal All Purpose Flour.
I went with a simple buttercream for this recipe, and just added a couple of tablespoons of leftover Berry Jam. The results were again perfect. I love a buttercream that is not just sweet, but has a hint of a tartness to cut through the butter and sugar. Play around with your favourite flavours and substitute any liquid flavouring to your buttercream and Make It Your Way!
Cupcake Batter (12 cupcakes)
125g Gluten Free Flour (or All Purpose Flour)
125g Caster Sugar
125g Soft Unsalted Butter (Keep out of refrigerator at least 2-3 hours prior to using)
1/4 tsp Xantham Gum (Omit for non-GF option)
1/4 tsp Baking Soda
1/2 tsp Baking Powder
2 large Free-Range Eggs
1 & 1/2 tbsp Whole Milk
1 tsp Vanilla essence (Bean paste)
340g of sifted Icing Sugar
150g of soft Unsalted Butter
1 tsp Vanilla Essence/Bean Paste
2 tbsps of Whole Milk
1-2 tbsp Berry Jam (optional -- Substitute with any other liquid flavouring)
First pre-heat your oven to 340 degrees Fahrenheit. Next sift all your dry ingredients (GF Flour, Xantham Gum, Baking Powder, Baking Soda) in to your mixing bowl. After that, add in your butter, sugar, eggs to the bowl and mix on a medium-high speed till well combined (2-3 minutes).
Next while the mixer is running, turn it down to a low speed and add in your milk and vanilla. Turn up the speed and give it another mix for a minute. At this point, either set up 12 cupcake liners or butter 12 cupcake moulds for your batter. Once your batter is well incorporated, evenly distribute the batter to make 12 cupcakes (I did about 2 heaping tbsps for each).
Place your cupcakes into the oven for 20 minutes. Once your cupcakes are done, put a skewer through one to make sure they are fully cooked through. If not, throw the cupcakes back into the oven for a couple more minutes.
Once your cupcakes are out of the oven, set aside to cool completely while you work on your buttercream.
For your Buttercream, place your butter into the mixer and at high speed whip it for 4-5 minutes. At this point, your butter should have changed from a yellow to a pale white colour. Now sift in half the icing sugar and mix at a very low speed. Once it is mixed well, add in the rest of the icing sugar and mix at very low speed again till well combined. Next turn up the speed to a medium to high speed and whip the buttercream for 3-5 minutes.
At this point, you should have a buttercream that is a little stiff, so with the mixer running at a low speed, slowly pour in your milk, vanilla essence and berry jam. Once they are well incorporated, turn the speed up to a medium high and whip for another minute.
Set your buttercream aside till your cakes are completely cooled. If you pipe your buttercream on a warm cake, it will completely melt. Using your choice of piping bag, either pipe on the buttercream or simple use a spatula to ice your Simple Vanilla Cupcakes to preferred amount!