Sweet and Simple Bakes: Vanilla Cupcakes
You know, I was sooo furious over the omission of my previous entry to favourite SSB monthly round up. And I swear to stay off all the future entries! Tsk tsk. Did I hear the little birds say petty???
But on the very last day, I gave up resisting the sweet and simple recipe, and got down to bake it. I wanted to try cos this is an all-in-one method; no creaming, no whisking. Just mix everything together and bake. I have seen this method used in many books but doubtful of the results.
It coming from SSB gives a different level of confidence :-)
Vanilla Cupcake (All-in-1 Method)
Recipe is taken from here
Yield 12 cupcake
175g self-raising flour
1½ level tsp baking powder (* see note 1)
175g butter, softened
175g caster (superfine) sugar - I used 110g
3 large eggs (* see note 2)
2 tbsp milk (* see note 2)
1 tsp vanilla extract (* see note 2)
- Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4.
- Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until well mixed, trying not to over mix the mixture.
- Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 minutes or until the tops spring back when lightly pressed.
- Leave to cool in the tin for 5 minutes then turn out to completely cool on a wire rack.
- I'm not sure if it's too much leavening cos self rising flour also contains baking powder. BTW, my cupcake risen too much in the oven and overflowed. They were 80% filled.
- Instead of using 3 large egg, I use the normal egg I have which is roughly ~48g each. I top up the rest of the weight with Sheridan vanilla cream liqueur. With the vanilla cream liqueur, I skipped the vanilla extract. If your egg not the large variant, I am sure you can just top the just of the weight with milk.
- In this all-in-1 method, it is important to ensure the butter is soft enough to blend in quickly with all the other ingredients. I took it out of the fridge for 2 hours.
- When the cupcake is cooled, I filled the centre with raspberries jam using tip 230 - a sweet treat for my little Sheen!
As for the buttercream, I used the same tried-and-tested version which is lighter on my taste bud and waistline :-)
I tried to make them colourful frosting like what Rosie & Maria had... but I realised that it means quite some wastage... which is not ecologically friendly... so in the end I am neither colourful nor monochrome - not a good thing agh.
The results: Thanks for the trusty recipe, the cake is delightfully light! The vanilla and butter comes across very strongly... the way I like! The best part is that it only takes 15min (by hand) to mix them all up and bake!
This is Sheen's breakfast!