LOLA’s Vanilla cupcake is special because it’s made using real vanilla pods, or beans. You can tell this from the tiny black specks in the cake. It can take up to three years for a vanilla pod to be ready to use in cooking, so you can see why it’s the second most expensive spice in the world! We particularly like Madagascan vanilla, but Tahitian is more fruity and floral.
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Sift together the flour, baking powder and salt in a bowl.
Put the butter and sugar in a mixing bowl and beat with an electric hand mixer until pale and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Using a small, sharp knife, slit the vanilla pod/bean down its length and scrape the seeds out into the mixing bowl. Add the eggs, one at a time, beating well after each addition.
Slowly add the sifted dry ingredients and beat on low speed until combined.
Divide the mixture between the muffin cases. Bake in the preheated oven for 20–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the vanilla buttercream.
Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Sift half the sugar into the bowl, beating until incorporated. Add the second half of the sugar and beat on low speed. Add the vanilla. Slowly pour in the milk and when it is mixed in, beat for 3–5 minutes on a higher speed.
Add a few drops of the food colouring of your choice, if using. Beat until evenly incorporated. Refrigerate until required.
Spread the frosting over the cold cupcakes using a spatula, or spoon the frosting into a piping bag fitted with a star nozzle/tip and pipe it on top of the cupcakes. Decorate with sugar hearts, butterflies and/or flowers and dust with edible glitter.
