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The Best Vanilla Cupcakes



I will be the first one to admit that I am hopeless at sugarcraft. I was going to take a course once a very long time ago, but we ended up moving to where my job as a chef was beginning so that course never did happen.


I can use a piping bag however so I can capably pipe on some icing and with a few odds and sodds you can pretty up just about anything.  The most important thing is the flavour and consistency of the cupcake when it comes right down to it, alhough  admittedly we eat first with our eyes, so pretty does get out attention!


The important thing is the flavour and texture of the cupcake, and these Vanilla Cupcakes are the absolute best!  They are nice and moist from the use of thick greek yogurt.


If you really want a vanilla bang you can use vanilla flavoured Greek yogurt, but that is not available here in the UK. We only get it plain, or as far as I can see . . .  I could be wrong. I have just never found it anywhere I have shopped.


Other than that it is a pretty basic batter which bakes up beautifully into a light, moist and flavourful cupcake. Oh, it is also a small batch, so it only makes 6 cupcakes.


The buttercream is a simple ordinary buttercream as well, nothing fancy. Just butter beaten together with some sifted icing sugar and milk, a few drops of vanilla.  Easy to make. Easy to use and easy to eat!  Do make sure your cakes are completely cold before you ice them.


I could have just sprinkled them with sprinkles, but I decided to get a bit fancier today and I used some fresh berries, daisies (tis the season and they are so pretty) some silver balls, a few marshmallows, and some sprigs of rosemary because I  thought they would be nice and green and go with the blackberries and red currants.  OH, and I drizzled a bit of caramel sauce over some of the berry ones also.

The Best Vanilla Cupcakes (small batch)

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The Best Vanilla Cupcakes (small batch)
Yield: 6 cupcakes
Author: Marie Rayner
prep time: 10 Mcook time: 25 Mtotal time: 35 M
These cupcakes are moist and delicious, due to the use of yogurt in the batter.  They are finished with a lush buttercream.  The two together are amazing!

Ingredients:

For the Cupcakes
  • 60g butter, melted (1/4 cup)
  • 95g sugar (1/2 cup)
  • 122g plain full fat Greek yogurt (1/2 cup)
  • 1 large free range egg
  • 1 tsp vanilla
  • 105g plain flour (3/4 cup)
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • pinch salt
  • 2 TBS milk
For the Vanilla Buttercream:
  • 6 1/2 TBS butter
  • 130g icing sugar, sifted (1 cup)
  • 1/2 TBS milk
  • few drops vanilla

Instructions:

  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Line 6 cupcake tin holes with paper liners. Set aside.
  2. Whisk together the melted butter and sugar in a bowl.  Beat in the yogurt until well mixed then beat in the egg and vanilla.
  3. Sift together the flour, soda, baking powder and salt.  Add to the creamed mixture, alternating with the milk, beginning and finishing with the dry ingredients.
  4. Spoon into the prepared cupcake tin, filling them 2/3 full.
  5. Bake for 25 minutes or until well risen, golden brown and a toothpick inserted in the centre comes out clean.
  6. Remove immediately to a wire rack to cool completely.
  7. To make the icing, beat the butter until fluffy, then beat in the icing sugar, vanilla and milk until you have a light and fluffy icing.
  8. Frost the cooled cupcakes with this mixture and decorate as you wish.
  9. Store any leftovers in an airtight container.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Created using The Recipes Generator 




These turned out really nice.  Do warn your partner not to eat the rosemary, lol. I forgot to tell Todd and he was not fond! You should have seen the look on his face! Same with the daisies. Not sure if they are edible or not, but they sure do look pretty. Mint leaves look rather nice also with the berries. 

Just a flight of fancy to begin August with. 

 



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Marie Rayner
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6 comments:

  1. Ok..your cupcakes are GORGEOUS♥

    ReplyDelete
    Replies
    1. Thanks Monique, sometimes I get lucky. I had a little help. xoxo

      Delete
  2. Hi again, I'm invited to an afternoon tea on Wednesday and I plan on making your lemon/ginger cake but baking it in a madeleine pan so I have individual little cakes. I will ice them and decirate them with edible flowers, berries, mint, etc. I plan to present them on a devilled egg plate with the individual indentations. I'll fill the centre portion of the plate with fresh fruit. If it turns out okay, I'll send you a picture. I just checked and you can eat nasturtiums, daisies, violets and rose petals. You can also eat marigold blossoms but it is best to pull the petals apart, cut off the little white part at the end as it is bitter and scatter the petals wherever. Thanks again for the inspiration. Love and hugs, Elaine

    ReplyDelete
    Replies
    1. It sounds like they will be very pretty Elaine. Happy you are getting out and about! Looking forward to seeing photos. Thanks also for the info re edible flowers! Love and hugs, always. xoxo

      Delete
  3. These are so pretty and they sound delicious, too! Thanks~!

    ReplyDelete

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