A fool proof vanilla sponge cupcake recipe that is light and moist and not too sugary. I have decided to scale the recipe down and give a couple variations of my cupcake recipe, just in case you you might want to make less than 24! I used fondant to make little sugar flowers to close the buttercream rose at the end.
Rose Buttercream Swirls; Wilton 2D nozzle |
Gold Edible Glitter |
Makes 24 cupcakes
The Recipe(s):
The Recipe(s):
210g Stork margarine
220g caster sugar
4 medium eggs
2 tsp vanilla extract
250 grams cake flour
2 tsp baking powder
A dash of milk
Makes 12 cupcakes
100g Stork Margarine
Half a cup caster sugar
3 eggs
1 tsp vanilla extract
1 cup self raising flour
1 tsp baking powder
Buttercream:
500g icing sugar
250g butter
2 tsp vanilla extract
A dash of milk
220g caster sugar
4 medium eggs
2 tsp vanilla extract
250 grams cake flour
2 tsp baking powder
A dash of milk
Makes 12 cupcakes
100g Stork Margarine
Half a cup caster sugar
3 eggs
1 tsp vanilla extract
1 cup self raising flour
1 tsp baking powder
Buttercream:
500g icing sugar
250g butter
2 tsp vanilla extract
A dash of milk
Americolor Electric Pink Buttercream |
The method:
- Preheat the oven to 150 degrees and make sure that all ingredients are at room temperature.
- Whisk the margarine for exactly two minutes until fluffy.
- Add the sugar and beat again.
- Reducing your speed, add the eggs one at a time till you have a pale mixture.
- Incorporate vanilla extract.
- Using a mental spoon, fold in the baking powder and flour making sure not to beat too much as this creates a tough sponge.
- Loosen the batter with some milk, no more than 3 tablespoons.
- Plop the mixture into cupcake cases until each is two thirds full.
- Bake for exactly 20 minutes.
- For the buttercream, sift the icing sugar in a bowl.
- In a seperate bowl whisk the butter for two minutes.
- Slowly as all the icing sugar to the butter.
- Now add the vanilla and some milk if too thick.
- Ice cakes once completely cooled.