When I began with my research, I was really drowned in the 'ocean of cupcake recipes'! After days of scanning through hundreds of recipes, you do find the similarities among all. And that is where, I believe, the essence of making the best plain cupcakes lies in.
A good plain cupcake should not just taste wonderful, more importantly the recipe must work for you. It must have the consistency to achieve the perfect size, perfect shape each time; it must have the adaptability to variable adding flavours; it must also work with the frosting.
So the recipe I' going to post here today is so far I know, perfectly works for me. It tastes wonderful on its own. I also find it very easy to add other flavours in. So far I made chocolate, coffee, banana, carrot and lemon flavours out of it, very little modification needed.
However, I will introduce two methods here as to achieve different textures and shapes
160g Self- raising flour
So the recipe I' going to post here today is so far I know, perfectly works for me. It tastes wonderful on its own. I also find it very easy to add other flavours in. So far I made chocolate, coffee, banana, carrot and lemon flavours out of it, very little modification needed.
However, I will introduce two methods here as to achieve different textures and shapes
Plain Vanilla Cupcakes -- 12
160g Self- raising flour
160g Unsalted butter (room temperature)
160g Caster Sugar
2 medium size eggs
2 tbs Soured Cream
1tsb vanilla extract
pinch of salt
Method One:
This method will achieve a relatively flat top shape of the cakes. And the texture is more creamy and moist. I'd like to use the more light and fluffy textured topping, such as buttercream or meringue frosting.
Method Two:
This method will achieve a nice dome shape. The texture is more fluffy and airy. Some people may find it a bit too dry. I personally think, it will work well with banana flavour, since people often add fresh banana purée, and that might be too heavy with the first method. And because of the shape, it will be perfect for the pour fondant topping.
160g Caster Sugar
2 medium size eggs
2 tbs Soured Cream
1tsb vanilla extract
pinch of salt
Method One:
- Preheat oven to 180 degree / fan oven 170 degree
- Cream butter and sugar together with a hand mixer until fluffy and the colour paled
- Beat eggs, salt and vanilla extract, and pour very slowly into the butter mixture while whisking with the hand mixer, it will turn more creamy
- Sift half of the flour on the mixure and add 1 tbs souredd cream, then fold the mixture gently, until well mixed. Then add the rest of sifted flour and soured cream, fold again.
- Put the batter into a piping bag, and pipe into 12 cup cases 3/4 full
- Place in the oven for around 20-25 mins ( do not open the oven door at least the first 15 mins). (Check if the cake is ready-- stick in a wooden skewer in the middle, if it takes out clean without flour dough stick to it, then the cake is ready)
- After taking out of the oven, cool the cupcakes on wire rack
This method will achieve a relatively flat top shape of the cakes. And the texture is more creamy and moist. I'd like to use the more light and fluffy textured topping, such as buttercream or meringue frosting.
Method Two:
- Preheat oven to 180 degree / fan oven 170 degree
- Melt butter, then well combine with soured cream
- Cream sugar, egg, vanilla extract and salt together with a hand mixer until creamy, not for too long as it will create too many air bubbles
- Pour butter mixture into the sugar mixture, combine well
- Sift half of flour in, fold well; then the rest, fold again
- Put the batter into a piping bag, and pipe into 12 cup cases 3/4 full
- Place in the oven for around 20-25 mins ( do not open the oven door at least the first 15 mins). (Check if the cake is ready-- stick in a wooden skewer in the middle, if it takes out clean without flour dough stick to it, then the cake is ready)
- After taking out of the oven, cool the cupcakes on wire rack
This method will achieve a nice dome shape. The texture is more fluffy and airy. Some people may find it a bit too dry. I personally think, it will work well with banana flavour, since people often add fresh banana purée, and that might be too heavy with the first method. And because of the shape, it will be perfect for the pour fondant topping.
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