Tuesday, 3 May 2011

Vanilla (food mixer free) cupcakes/spongecake and a buttercream recipe

Dark, fragrant vanilla there's nothing like it...its a lovely delicious flavour.

A while ago I posted about some vanilla cupcakes that I'd made and said I'd put the recipe on my blog, so (at last!) here it is.

This is a recipe I use for all manner of vanilla cakes, cupcakes/fairy cakes/victoria sponge cakes. It works every time, its been a really popular recipe and you don't need a food mixer to make this version! So why not have a go?

You MUST use either a vanilla pod (cut in half and scrape the seeds out with a knife), liquid vanilla extract or vanilla bean paste (though none are cheap but they are worth it and the last 2 will go along way). If you don't use either of these you won't get that lovely vanilla taste that makes these so very special.

This will make about 24 cupcakes (these are bigger than a fairy cake).
Or two halves of a lovely plump sandwich cake.

Preheat the oven to 180°C or 350°F or gas mark 4.

225g caster sugar
225g soft margarine (at room temperature) (or the same amount of soft butter)
4 eggs (at room temperature)
225g SR flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoons milk (at room temperature)

Prepare your tins or cupcake cases ready.
Put everything (that means ALL the above) into a mixing bowl and mix together really thoroughly, with a wooden spoon (a metal spoon will do just as well).
When mixed, don't beat it into submission, just make sure its well mixed. Fill each of the cupcake cases two thirds full with the batter like mixture, and bake in the oven for 15 minutes.

If you want to make a sandwich cake, split the batter between 2 greased 8 inch round tins, and bake for 25 minutes.

Remove from the tins when slightly cool and put on a wire rack to cool completely. Then let your imagination go wild and decorate/personalise to your hearts content! These examples below are topped with a white chocolate/vanilla butter cream and decorated.
My recipe for white chocolate butter cream is here and is adapted slightly from a Ruth Clemens recipe:-

150g unsalted butter, softened (MUST BE BUTTER)
300g icing sugar
100g good quality white chocolate
2 tbsp double cream
1 teaspoon vanilla extract

Beat the softened butter (you can do this by hand).
Sift in the icing sugar and beat together well.
Add in the vanilla and 2 tablespoons of double cream to help it come together.
Take the white chocolate, break into small pieces and melt.  Melt the white chocolate in a microwave if you don't fancy doing it over a pan of hot water. Short 30 second bursts on half power, stirring in between to make sure it doesn't overheat and burn.
Add the melted chocolate to the butter cream and mix well.
Leave to stand at room temperature for a couple of hours or half an hour in the fridge and the mixture will thicken as the chocolate cools.

Depending on how thick or decorative you like your butter cream to be you may need double the above quantities for 24 good size cupcakes.

My cakes were featured by DELICIOUS MAGAZINE on their Facebook  page on 13th June 2011. 


Please leave a comment...if you have tried one of my recipes I'd love feedback, and thank you for taking time to pop by to read my blog.

Susan x