Tender,moist cupcake recipe that keeps!

dealz4all, Jan 5, 2:49am
Please has anyone got a nice vanilla cupcake recipe that is moist and keeps well! My daughter and I went into a cupcake shop and I asked the lady what is a good recipe and she said that she does not use a cupcake recipe as they are notorious at not keep moist and not keeping she said to use a vanilla cake recipe! Your views recipes please. Also a good piped icing recipe would be really appreciated. Thanks in advance.

marcs, Jan 5, 2:57am
This one here I find keeps well and I make them for the cafes to sell as well.

120g flour
140g castor sugar
1 1/2 tsp baking powder
pinch of salt
40g soft unsalted butter
120ml whole milk
1 egg
1/4 tsp vanilla (add more for flavour if you like)

Oven at 170c (fan forced)

Put flour, sugar, salt and butter in a mixer with paddle attachment. Beat on low speed till you get sandy consistancy. Gradually pour in half the milk and beat till just incorporated.

Whisk eggs, vanilla and remaining milk together in a seperate bowl. Pour into the flour mixture and beat till just incorporated. Scrape bowl if need be. Continue mixing for a minute till smooth but do not overmix. You may need to mix for 30 sec only.

Spoon into paper cases and bake for 20 - 25 mins.

marcs, Jan 5, 2:59am
Frosting

250g sifted icing sugar
80g unsalted butter
25ml milk
Vanilla

Beat butter and icing sugar together till it all comes together. Add milk and vanilla. May not need alll the milk so add a little at a time. Once milk has mixed in, turn the mixer on high and beat for atleast 5 mins. The more you beat the fluffier the mixture.

Both recipes are out of the Hummingbird Bakery Cookbook.

pheebs1, Jan 5, 3:48am
i made this as a cake but muffins would be divine and normally a cupcake is best eaten same day but these are actually better the day after and freeze really well

orange zest and yoghurt muffins

125 butter
2 cups self raising flour
1 cup sugar(caster preferably )
2 eggs
zest of 2 oranges and the juice of one
3 tubs vanilla yoghurt

cream butter and sugar then beat in 1 egg at a time with a tablespoon of the flour into the butter so as it does not curdle
add zest(if you can place zest and sugar into food processor or i use magic bullet to get it really fine) and juice and yoghurt , stir in
lastly fold the flour into the mix
cake bakes at 30-45 mins @ 180 degree oven otherwise muffins would take 12-15 mins
or until golden and springback when touched
ice with orange icing

1 1/2 cups icing sugar
remaining orange juice and 2-3 tablespoons soft butter
blend

soooooooooooooooooooo yum!

beat

pheebs1, Jan 5, 3:52am
if you wanted plain vanilla muffins just omit the citrus and make a plain yoghurt cake
try this vanilla cream cheese icing piped on its unreal!

3 cups icing sugar
1/4 tsp vanilla extract
250gm cream cheese
125 butter

cream butter and cream cheese together
add vanilla and 1 cup of the icing sugar
then add the rest and beat with electric beaters for 3 mins till fluffy and gorgeous
pipe into a glorious mountain on top of the cupcakes
heaven! and really good on top of carrot cake muffins also

nickyd, Jan 5, 4:34am
These are our favourites -

Nigella Lawson’s Vanilla Cupcakes

125g unsalted butter, softened
125g caster sugar
2 large eggs
125g self raising flour
½ teaspoon vanilla extract
2-3 tablespoons milk

Preheat the oven to 200°.
Put all the ingredients in a food processor and blitz until smooth.
Pulse while adding milk down the funnel until the mixture reaches a soft, dropping consistency.
Fill 12 muffin cases equally with the mixture.
Bake for 15-20minutes or until they are golden brown on top and spring back to the touch.
Leave in the tins for 5 minutes and then remove them, leaving them on a wire rack to cool.
Ice with buttercream icing when cool.

Buttercream icing:
250g unsalted butter, softened
1tsp vanilla extract
600g icing sugar
2 tbsp milk
In a large bowl, cream the butter using an electric beater on medium speed.
Blend in the sugar, a quarter at a time, beating well after each addition.
Beat in the milk and vanilla extract, and continue mixing until light and fluffy.

marcs, Jan 6, 1:06am
Nigella's recipe is my favourite too but as long as it is eaten on the same day.

sarahb5, Jan 6, 1:21am
Or you can freeze them uniced

bridget107, Jan 27, 3:18am
This is a really good cupcake recipe.http://aftertasteblog-
.wordpress.com/2011/10/02/lemo-
n-sour-cream-cupcakes-with-lem-
on-curd/

bridget107, Jan 27, 3:18am