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.
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!
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
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/
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