How to Make Cupcakes / Vanilla Cupcake Recipe

Today I’m sharing with you how to make perfect vanilla cupcakes. This cupcake recipe is easy and simple to follow.

If you would like to learn how to make perfect buttercream then watch this video https://youtu.be/ZD8v-gW4bjY

If you would like to see more baking recipes then give this video a like and let me know in the comments down below!

A printable recipe will be linked on my website here http://carinastewart.com/vanilla-cupcake-recipe/

If you like this video and found it helpful don’t forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.

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EQUIPMENT

Stand Mixer http://amzn.to/1PpDNqt
Sieve http://amzn.to/1NNSX8z
Cupcake Liners http://amzn.to/1NNSYtn
Cupcake Tin http://amzn.to/1NNT0RN
Disposable Piping Bags http://amzn.to/1PpE4tj
Wilton 2D Tip http://amzn.to/1PpE5O1

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RECIPE

125g / 1/2 Cup Butter
170g / 3/4 Cup Caster Sugar or White Sugar
5ml / 1 Teaspoon of Vanilla
2 Eggs
190g / 1 1/2 Cups Standard Flour
5ml / 1 Teaspoon Baking Powder
2ml / 1/2 Teaspoon Salt
15ml / 1 Tablespoon Sour Cream or Natural Yoghurt (optional)
125ml / 1/2 Cup Milk

Place room temperature butter into a mixing bowl. Measure out the caster sugar and add to the butter along with the vanilla essence. Cream together until light and fluffy. Add the eggs one at a time, beating in between to make sure they are well incorporated. Sieve the flour, baking powder, and salt together and add to the creamed butter and sugar. Pour in the milk and add the sour cream. Mix well until there are no longer any clumps of flour. Spoon into 12 cupcake liners and place into a 180C of 350F oven for 20 minutes or until the cupcakes spring back when pressed. Cool on a wire rack before icing.

Buttercream Recipe

250g / 1 Cup Butter
375g 3 Cups Icing Sugar
30ml / 2 Tablespoons Milk

Add room temperature butter to a bowl. Beat the butter for 5 minutes until it has become light and airy, doubled in size and lost most of it’s colour. Start adding the icing sugar half a cup at a time, beating for about a minute in between each addition. Use the milk to thin out the consistency of the icing, add it a teaspoon at a time. This is also the time to add any flavourings or colourings that you would like. This icing can last in the fridge for a few weeks or the freezer for 3 months. When you are ready to use just let it get back up to room temperature.

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Camera & Lighting Setup Video – http://youtu.be/p0SWv3OKVes
Camera I use – Canon 600D http://bit.ly/CanonSLR600D
Editing – Final Cut Pro

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Disclaimer – Some of these may be affiliated links.