How To Make Vanilla Cupcakes

Hi there. All the rage at the moment, lovely vanilla cupcakes, I'm going to show you how to do it. The first thing is just get some flour.

That goes straight in there. This recipe is actually from the hummingbird bakery. If you do hummingbird bakery vanilla cupcake recipe on the internet or go to www dot undergroundcookeryschool dot com, you'll find it.

So, the flour goes into a bowl. This is just a regular flour with some castor sugar, some bicarbonate of soda or baking powder. It's pretty much the same thing.

A quarter of a teaspoon of salt and some diced butter. Now what I'm going to do is just give that a little bit of a mix. Now, it's going to take me about 30 seconds to a minute to get it really nicely combined so we'll probably edit this bit down and when you come back, we'll have a much smoother consistency.

Right, now that's been mixing away for a minute or two. Mixing time depends on the softness of the butter. Now, I'm going to take half the quantity of milk that I wanted to use and just combine that so I get a bit more of a batter.

It still won't be quite what I'm looking for but that's because we're going to add more of the wet ingredients here in a minute. You're really just mixing it down to almost a sort of crumble style consistency. Just so that you can hear what I'm doing, in a separate bowl, I'm just going to take one egg and some milk and just give that a good old whisk up.

Now, this is going to add the extra moisture that I need so let's just put that in there. You don't really need to mix it around too much but this will give us a really nice batter. So, I am actually going to mix this now for probably about a minute and then what we'll do is start tipping the batter into the cupcakes.

Right, well I've got a really nice - you want a sort of almost like a yogurt style, definitely be able to write your name in that. So we've got a nice little batter there. I'm just going to messily put that over there.

Now, here's where the magic of editing comes in because now I'm going to tip the batter into one of these cupcakes like that. In it goes. But what'll happen now is you'll see me in a minute having had as much batter as I can in the rest of the cupcakes and then we'll give it a shot of me putting it in the oven.

Right, we're almost there now, just one more to go. You can get good cupcake cases from all good supermarkets these days. As I say, everyone seems to be making them at the moment so they are very very readily available.

Just finish that off. There we go. That's a small one.

Those go in the oven on about 160 degrees. In they go, and about 12 to 15 minutes depending on the heat of your oven, now what's going to happen is whilst that's going on, we're going to make the frosting and I'm just going to use all of. It doesn't matter there's a bit of batter here.

There's a bit of extra flavor and moisture so it's not going to make a huge difference. I've got some icing sugar which I'm going to add to this bowl and I've got some soft unsalted butter. The amount of time you spend mixing the ingredients together will by and large depend on how soft the butter is.

Try and keep it as soft as you possibly can. So I'm going to go in with this now and come back in a couple of minutes. We're going to be in a reasonably good state.

Right, I've got some milk here which I'm now just going to pour in and just keep adding in the ingredients until you get the texture you like. I've only put probably half of what the recipe suggested because I'm happy with the texture. Just remember you just want a nice thick frosting which we've kind of got there.

Show you again. But I want to just pimp it up a bit. I'm going to add some vanilla essence just to give it some flavor and I've got some pink food color which is going to obviously change the appearance of it.

I'll give those a quick whisk and when you come back, we'll see what sort of state we're at. Well, I've taken the cupcakes out of the oven now