Vanilla Cupcakes

Vanilla Sponge is the basis of most good cupcakes as well as for a traditional Victoria Sponge. I find some comfort in the fact that this basic recipe has been used by millions of people for generations upon generations, all over the world. That said, I have made a few adaptions to work with dairy alternatives.

The age old recipe is

8oz Sugar

8oz Flour

8oz Fat

4 Eggs

Now the only major alteration to my recipe is to add an extra ounce of flour, for every four ounces. This is because I have found that using non dairy ingredients can make the mix curdle slightly. Also, I have found when the mixture has the consistency of a thick mousse it makes the best buns.

A word on cupcakes, an Americanism if ever there was one, I use muffin cases as opposed to bun cases (but that's just because I like them big and fat...ooooh matron).

So, those bases covered let us begin.

Ingredients (to make around 12 cupcakes)

7oz /200g / 1 & 3/4 cups Self Raising Flour

6oz /175g /3/4 cup Caster Sugar

6oz /175g/ 3/4 cup Vitalite (or alternative)

3 Medium Eggs

1tsp Vanilla Extract

Preheat oven to 180oC/Gas Mark 4 & line muffin trays with cases.

1] Cream together the fat and sugar with your trust electric whisk. I usually go at it for a good 3-4 minutes, until it is fluffy like a cloud and pale in colour.

2] Add the eggs one at a time, whisk each one until thoroughly combined. With the last egg add one tablespoon of flour before whisking.

3] Sift in the flour and briefly fold in with a spatula, add the vanilla extract then whisk until thoroughly combined. As i stated earlier, I find the best cupcakes are made with a thicker consistency mixture.

4] Using a table spoon, fill the cases until 2/3 full, which is about a tablespoon and a half.

5] Bake in preheated oven for around 18-20 minutes. DO NOT OPEN THE OVEN DOOR UNTIL AT LEAST 15 MINUTES HAS PASSED! The buns should be risen and golden when done. I ALWAYS use a skewer to check that they are cooked thoroughly (it should come out clean if they are)

6] Once you are satisfied that your cupcakes are done remove from the oven and leave to cool for 10 minutes in the tray before transferring to wire cooling rack.

And there you have it. I will address variations to this recipe (chocolate, jam swirls, lemon to name but a few) in later posts, as well as icings and frostings.

Enjoy

xo