Liz asked if I had a good vanilla cupcake recipe. I sure do! These are my fave, fave, fave cupcake recipe and are very addictive.
I will be honest and say I prefer to make these in my kitchenaid mixer as I find the mix comes out nice and fluffy but in saying that there is nothing wrong with the Thermomix version either. They are very similar.
These are delicious. You can freeze these un iced too.
A beautiful light and fluffy vanilla cupcake for any occasion. The buttercream icing is soft and almost velvet like.
1x 2x 3x Ingredients
200g butter, diced
340g sugar, this is what keeps them moist for days. You can reduce to 90g
3 tsp vanilla bean paste
400g self raising flour
250ml milk Icing
300g icing sugar Water or milk
Food colour of choice
Preheat oven to 180 degrees.
Place patty cases into muffin trays. This will make 18 cupcakes.
Place butter into bowl. Blitz on speed 7 for 20 secs or until softened.
Insert whisk attachment and mix on speed 3 for 1 minute.
Remove whisk attachment. Scrape off any butter back in to the bowl.
Add sugar and vanilla bean paste. Blitz on speed 7 for 45 seconds.
Add eggs one at a time, mixing for 20 secs between each one on speed 4.
Add half of the milk and half of the flour. Blitz on speed 4 for 30 secs.
Add remaining milk and flour. Mix on speed 4 for 1 minute.
Pour into patty cases. Bake for approximately 20 minutes until golden and cooked though.
Place butter into bowl. Blitz on speed 6 for 20 secs.
Insert butterfly attachment.
Add half of the icing sugar and half of the milk.
Blitz on speed 4 for 30 secs.
Add remaining icing sugar, drizzle of milk/water and food dye.
Blitz on speed 4 for 1 minute.
If you feel the icing mixture is too stiff add a little more milk until you get your preferred consistency. I find it really varies each time due to weather, humidity etc.
Pipe onto cupcakes when cooled.