Day 1 of Cupcake Week – Vanilla Cupcakes

Welcome to the ChichesterCookshop.co.uk Cupcake Week

We are starting off easy and simple. Once we master the basics then we can add things and get fancy. But for now, it’s a plain vanilla cupcake ‘topped with a jaunty swirl of butter frosting to give them a Dior glamour’

I’ve found this recipe from Dan Lepard on the Guardian website:

Vanilla Cupcakes – makes 8 large cakes

For the cakes

125g caster sugar
125g unsalted butter, very soft
2 eggs
2 tsp vanilla essence
150g plain flour
2 tsp baking powder

For the frosting

75g unsalted butter, very soft
250g icing sugar
75g sweetened condensed milk
75ml double cream

In the bowl of an upright electric mixer, beat the sugar, butter, eggs and vanilla for three minutes on the highest speed until light and fluffy. Sift the flour and baking powder two or three times (this stops tunnels forming in the crumb), then add to the butter mix and beat for 30 seconds.

Spoon into eight muffin cups placed in the pockets of a muffin tray, and set aside to rest at room temperature for 30 minutes.

Preheat the oven to 180C/350F/gas mark 4. Bake for 20-25 minutes until golden and firm. Leave to cool.

For the frosting, get the butter as soft as possible without melting, then put in a bowl with the other ingredients. Whisk until smooth and fluffy, then top each cupcake with a thick swirl. The sugar in the frosting means it will keep at cool room temperature.

Look back at the blog later today for the first cupcake fact!

Sarah