Hi everyone and welcome back.
Today I’m sharing with you a recipe to make the most perfect vanilla cupcakes.
They’re easy to make, they taste delicious, and they look amazing!
So if you would like to learn how to make these then just keep on watching.
The first thing we are starting with is the butter.
You need this to be at room temperature as we are going to cream it with sugar.
If it is too cold it will just be a nightmare to mix so take it out of the fridge about
an hour or so before you need to use it.
Place your butter into a medium sized mixing bowl and measure out 3/4 of a cup of castor
sugar, add this to the butter.
The full recipe will be listed in the information box, as well as a printable version will be
on my website if you would like to print it off.
I’ll have the link at the bottom of the screen.
Add a teaspoon of good quality vanilla extract to the butter and sugar.
With the mixter on slow mix together the butter and sugar, then turn it up to a higher speed
to cream them together.
This will take about 5 minutes or so, so it’s best to use a stand mixer or a hand mixer
so your arm doesn’t fall off.
When the mixture is light and fluffy, it’s ready for the eggs.
Add each egg separately, beating for about a minute in between each addition so they
are well incorporated.
Now for the dry ingredients, using a sieve add the flour, baking powder and salt to the
bowl.
If you don’t have a sieve you can just whisk these ingredients together to get rid of any
clumps.
Pour over the milk and add the sour cream to the bowl.
Mix everything together, remembering to scrape down the sides of the bowl.
Try to not over mix the batter, as this will make the cupcakes dense and tough.
Stop mixing when you no longer see any large clumps of flour.
Place cupcake liners in a 12 pan cupcake tin.
Measure out spoonfuls of batter into each of the cupcake liners.
For this recipe I’ve found a 1/4 cup works perfectly.
Using a measurement just helps all the cupcakes to be equal size so they cook evenly.
Place the cupcakes into a 180c or 350f oven for about 20 minutes or until the cupcakes
spring back when pressed.
Remove them from the pan and cool on a wire rack before icing.
I’m using a buttercream icing to ice these cupcakes.
I’ll have the recipe in the description box but I’ve made a separate more in depth
video on how to make buttercream so if you would like to watch that then click the link.
Fill a piping bag with icing.
I like to use these disposable bags as I find they are so much easier to work with.
I’ll have them linked in the description box as well.
Pip the icing onto the cupcakes.
I am using a wilton 2D tip.
Alternatively you can just use a knife to icing the cupcakes.
I hope you enjoyed this video, thank you for watching and I will see you in my next video.
Bye