Hi all.
I'm looking for a yummy vanilla cupcake recipe to make from scratch.
if you would care to share?
Hi, here is the recipe that I use,
125g selfraisin flour
125g caster sugar
125g butter
2 medium eggs
2 tablespoons milk
Few drops of vanila extract
This makes 12 cupcakes and slightly domes ones. If you need domed cupcakes put all the ingredients to 150g, 3 medium eggs and 2 tblspns milk. If you need flat cupcakes, put all the ingredients to 100g, 2 medium eggs, 1 tblspn milk. Bake them in 190C. Domed cc- 15-20 minutes, slightly domed - 15-18 minutes and flat cc - 12-15 minutes.
HTH. 
If you want a fresh full of flavour & light then this is a winner -
http://www.bbcgoodfood.com/recipes/10860/easy-vanilla-cake
I use something similar to this:
http://www.oprah.com/food/Vanilla-Peppermint-Cupcakes
This is peppermint vanilla, but you can omit the peppermint and add in extra vanilla. You can also also use a vanilla bean. It's really good, super easy, and domes perfectly!
I adore the Cupcake Projects Vanilla cupcake. It is UNREAL.
Hi, here is the recipe that I use,
125g selfraisin flour
125g caster sugar
125g butter
2 medium eggs
2 tablespoons milk
Few drops of vanila extract
This makes 12 cupcakes and slightly domes ones. If you need domed cupcakes put all the ingredients to 150g, 3 medium eggs and 2 tblspns milk. If you need flat cupcakes, put all the ingredients to 100g, 2 medium eggs, 1 tblspn milk. Bake them in 190C. Domed cc- 15-20 minutes, slightly domed - 15-18 minutes and flat cc - 12-15 minutes.
HTH.
This is very similar to the recipe we used when I went on a cupcake course, except the butter, flour and sugar were all 112g (even the eggs were weighed to 112g). I found that it made a very firm sponge that went dry quickly. Should I fold the flour in manually? At my course we used the all-in-one method and the tutor said the cakes should be firm in order to take the weight of the frosting, but to me they weren't very pleasant.
Yes, I think your way of doing things must be better than how I was taught because surely more air is being incorporated if you cream the butter and sugar first before gradually adding the rest of the ingredients, thus contributing to a lighter texture. I'll give that a go next time and see how I get on - thanks.
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