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–+ servings
Cupcakes

Cupcakes

Homemade vanilla cupcakes, delicious, easy to make and very versatile. This staple recipe is your starting point if you want to make them yourself.
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US customary - Metric
Preparation15 minutes
Cook time20 minutes
Total time35 minutes
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Ingredients

18 pieces
For the cupcakes:
  • 250 gram flour
  • 1 tsp baking powder
  • 200 gram caster sugar
  • 250 gram unsalted butter (room temperature)
  • 4 eggs (room temperature)
  • 4 tbsp whole milk (room temperature)
  • 1 tsp vanilla extract (or vanilla bean paste)
For the buttercream:
  • 150 gram white chocolate
  • 250 gram unsalted butter (room temperature)
  • 75 gram icing sugar
  • 1 tsp vanilla extract

Equipment

  • Muffin/Cupcake tin
  • Cupcake liners
  • Ice-cream scoop
  • Piping bag + nozzle

INSTRUCTIONS (how to make this recipe):

Make the cupcakes:

  • Preheat the oven to 170 degrees Celsius / 340 Fahrenheit top and bottom heat.
  • Sift the flour and baking powder into a large bowl.
  • Cream the butter and sugar together with a mixer for 5 minutes, then add the eggs 1 at a time. Beat for 1 minute on medium-high speed.
  • Add the flour and baking powder and mix for 30 seconds on lowest speed.
  • Mix for 1 minute on high speed. Add the milk and vanilla and mix again for 30 seconds on medium speed.
  • Place the liners in a muffin/cupcake tin and fill three-quarters of the way with the mixture using an ice cream scoop.
  • Bake them in the oven for 20 minutes, checking that they are cooked through*.
  • Leave the cupcakes to cool in the tin for about 10 minutes, then remove and cool on a wire rack.

Make the buttercream:

  • Melt the white chocolate au bain marie.** and allow to cool to room temperature.
  • Whip the cream butter with the icing sugar and vanilla extract on high for 10 minutes until white and fluffy, then fold in the white chocolate.
  • Pipe the buttercream into an icing bag of your choice and decorate the (cooled) cupcakes with the tufts. Enjoy!
Good to know:
*Test to see if the cupcakes are done by inserting a skewer into the centre of a cupcake and seeing if it comes out clean, or by gently pressing in the centre and seeing if the cupcake springs back, then it is done.
**Melt the chocolate over indirect heat au bain-marie: fill a saucepan with a layer of water and place a stainless steel bowl on top, making sure the bottom of the bowl does not touch the water. Heat the saucepan gently so that the water heats up and, while stirring, melt the chocolate in the bowl over the indirect heat of the steam.
Nutrition information per portion
Calories: 368kcal | Carbohydrates: 31g | Proteins: 3g | Fats: 26g | Saturated fats: 16g

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