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Here is my favorite recipe for vanilla cupcakes.

 Vanilla cupcakes

  • 2 1/4 cups (500 g) heavy cream
  • 3/4 cup + 1 tablespoon (200 g) unsalted butter, at room temperature
  • 1 1/4 cup (275 g) regular sugar
  • 4 eggs, at room temperature
  • 3 cups (375 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract

 

It’s important that the butter and eggs are at room temperature when you start baking.

Put the butter and sugar into a mixing bowl and beat until pale and fluffy.

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Add the eggs one at a time, beating well between each addition.

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Sift together the flour and baking powder a least three times, then fold into the mixture.

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Add the cream (or use milk or vanilla custard) and vanilla extract, use a rubber spatula and stir until everything is well blended.

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Use an ice cream scoop to divide the mixture between the cupcake paper cases, one scoop per paper case.

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Bake in a 390 ˚F (200 ˚C) oven for about 20-25 minutes.

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Leave to cool completely.

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Decorate with some Angel Feather Icing, add food colorings if you like. You can find the recipe for Angel Feather Icing here.

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