Vanilla Cupcakes: Deliciously Simple and Irresistible!
These vanilla cupcakes are deliciously simple and irresistibly fluffy, perfect for any occasion.
Equipment
- muffin tin
- mixing bowls
- whisk
- spatula
- piping bag
Ingredients
- 1 ¼ cups g plain flour / all-purpose flour
- 1 tablespoon g baking powder
- 1 cup g caster sugar / superfine sugar
- ½ teaspoon g salt
- ½ cup mL whole dairy milk
- 1 tablespoon mL vinegar (any kind) or lemon juice
- ½ cup mL canola oil (or any vegetable oil)
- 2 large eggs
- 2 teaspoons g vanilla extract
- ¼ cup mL boiling water
Vanilla Buttercream
- 250 g unsalted butter, softened
- 3 cups g icing sugar / powdered sugar, sifted
- 1 teaspoon g vanilla extract
- 3-4 tablespoons mL milk, as needed
Instructions
- Preheat the oven to 160°C (320°F) for fan-forced or 180°C (355°F) for standard. Line a muffin tin with paper cases.
- Sift together the flour and baking powder in a large bowl, then whisk in the caster sugar and salt.
- Combine the milk and vinegar in another bowl and let sit until thickened, then whisk in the oil, eggs, and vanilla.
- Mix the wet ingredients into the dry ingredients until just combined, then gradually add boiling water until smooth.
- Fill the paper cases halfway with batter and bake for 20 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes.
- Beat the softened butter, icing sugar, and vanilla until fluffy, then add milk to reach desired consistency.
- Once cool, pipe the frosting onto each cupcake as desired.
Notes
Do not overfill the cupcake cases; fill them only halfway to prevent spilling during baking. Ensure cupcakes are completely cool before frosting to maintain appearance.