Original content from | Corporate Services | Talent Partnerships
Pending
Your epoints

How To Make Vanilla Cupcakes

How To Make Vanilla Cupcakes

Matt Kemp shows how to make buttery, moreish vanilla cupcakes topped with frosting. These cupcakes are made according to a famous recipe from the Hummingbird Bakery. They are easy to make but the batter and baking techniques result in cupcakes that are fluffy and delicious.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
6
Prep =
40m
Cook =
25m
Total =
1h:5m
Temp =
170° c  -  340° f

Ingredients

  • 120 g Flour
  • 140 g Caster Sugar
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 40 g Diced Butter
  • 120 ml Milk
  • 1 Egg
  • 250 g Icing Sugar
  • 80 g Unsalted Butter
  • 25 ml Milk
  • 2 Drops Vanilla Essence
  • Pink Food Colouring (Optional)

Step 1: Make the Batter

Preheat the oven to 170C. Add 120g flour, 140g caster sugar, 1.5 tsp baking powder, a pinch of salt and 40g unsalted butter. Mix well for 1-2 minutes using a mixer. Add 13ml whole milk and beat until the milk is incorporated.

Step 2: Add the Egg and Vanilla

Whisk the egg, the vanilla extract and remaining milk together in a separate bowl, then add the flour mixture and continue beating until it is incorporated. Continue to mix until you have a smooth mixture. Be careful not to overmix.

Step 3: Bake the Cakes

Spoon the mixture into the paper cakes until they are two thirds full and then bake the cakes in a preheated oven for 20-25 minutes or until the cakes are light golden and the sponge is springy to the touch.

Step 4: Make the Vanilla Frosting

Beat the icing sugar and butter together with a hand mixer on medium until the mixture forms together and is well mixed. Turn the mixer down. Combine the milk and vanilla extract in a separate bowl then add to the butter mixture a few tablespoons at a time. Once the milk is entirely incorporated, turn the mixer up to high speed. Continue beating until the frosting is really light and fluffy. Spoon over the icing.