Cupcakes, they are everywhere lately!
I’ve started making them back in 2009 after a holiday in London. I had my first one in a shop in covent garden and I fell in love with them!
Chocolate, caramel, strawberry, pistachio, oreo… you can have this mini pretty cakes in every single flavour you are thinking now. And they can have the most creative decoration!
Today I’ll take you back to the basics and I’ll show you how to make a simple vanilla cupcake, full of flavour and really easy to impress your friends.
To make 12 cupcakes you will need:
- 175 gr Self raising flour sifted
- 150 gr Softened salted butter
- 150gr of caster sugar
- 3 eggs
- 1 teaspoon of vanilla extract (Use the dark one, real vanilla extract, not the clear one witch is only flavouring)
For your Icing:
- 250 gr of softened unsalted butter (I usually use lurpack unsalted butter because is whitest butter I’ve found in UK until now!)
- 250 gr of icing sugar
- 1 teaspoon od vanilla extract (reed above)
- Food colouring
- Decoration (you can make very pretty decoration with the sugar paste, but if you have just started making cakes you can easily find nice decorations in every supermarket!)
If you have a mixer with the whisk attachment you can use it to make your mixture or in alternative you can use an electric beater, or if you have never made a cake in your life you can use a manual whisk, but I have to be honest you won’t have very good results without a bit of electricity!
Preheat your oven at 180 celsius.
Beat together the eggs and the sugar until you have a nice fluffy smooth pale cream. Add the butter and the vanilla for the cakes and mix until it’s all blended in. Fold in the flour and beat it until it’s again nice-fluffy-smooth-pale! Scope the mixture in 12 cupcake cases held in a muffin tin. The perfect amount of mixture is a ice-cream scoop full (1 cm under the edge of the case).
Bake your cakes for 25-30 minutes at 180 degrees. Until the surface is nicely browned and the cakes are soft, but stable at touch.
While you pretty cakes are cooling down inebriating you with their amazing smell you need to start your icing.
For the icing you really need an electric beater or you can quit your gym membership, you won’t need it anymore if you can do it without the electric beater.
Cream the butter wishing very vigorously, add the vanilla and 50 gr of icing sugar at the time. Once all the sugar is in make sure your icing is fluffy.
Taste it…. isn’t it heaven? Brilliant, keep going!
Add the colour you choose or leave the icing white, from this point on your creativity should guide you. Anyway, if you add valour make sure you mix it completely or for more creative usage you can leave unmixed to create a marbled effect.
Put the icing in a piping bag with the largest nozzle you can find and pipe it on you cupcake that it has to be completely cooled down.
To have the classic cupcake shape you need to pipe it from the outside to the inside with a circular movement, or if you want a flower shape you need to start form the inside to the outside with the same circular movement.
No much left to say…. Buon appetito!