Vanilla Cupcakes

& variations

Makes: 12 cupcakes

Preparation time: 30 minutes Cooking time: 18–20 minutes

Cooling time: 10 minutes

225 g (8 oz/1½ cups) self-raising flour

125 g (4½ oz) unsalted butter, softened

165 g (5¾ oz/¾ cup) caster (superfine) sugar

1 teaspoon natural vanilla extract

2 large eggs, lightly beaten

125 ml (4 fl oz/½ cup) full-cream (whole) milk

Preheat the oven to 180°C (350°F) and line one 12-hole muffin tin with paper cupcake cases. Sift the flour into a bowl and set aside.

Using a standmixer, cream the butter, sugar and vanilla together for 5 minutes, or until light and fluffy. Add the beaten eggs, a little at a time, still beating with the mixer to prevent the mixture curdling. If it does separate, just add a teaspoonful of flour and continue beating, occasionally scraping down the side of the bowl with a spatula. Once the eggs and the butter are well combined, mix in the flour and milk alternately in two batches each.

Scoop the mixture into the cupcake cases, filling to two-thirds full and bake for about 18–20 minutes until the sponge is lightly golden and springs back to the touch.

Remove the tin from the oven and leave to cool for 5 minutes. Then, lift out the cupcakes and leave to cool fully on a wire rack.

You can store the cupcakes wrapped in plastic wrap for 3 days or in the freezer for up to a month. Defrost overnight.

Variations

Lemon cupcakes

Replace the natural vanilla extract with the finely grated zest of 1 lemon.

Orange cupcakes

Replace the natural vanilla extract with the finely grated zest of 1 orange.

Chocolate cupcakes

Substitute 30 g (1 oz/about ¼ cup) of flour with the same quantity of sifted cocoa powder.

Marbled vanilla & chocolate cupcakes

Make half a batch of vanilla mixture and half a batch of chocolate mixture, then fill the cupcake cases with alternating dollops of each mixture.