The Humble Vanilla Cupcake

A happy Thursday everyone!

Summer is upon us, the days are getting longer, and the air is getting humid(-er?). I spent the morning whipping up a batch of vanilla cupcakes. Comfortable, wholesome, make-you-want-to-cozy-up vanilla cupcakes.


This vanilla cupcake recipe is light, airy, and perfect for the warm days ahead. The fresh-baked vanilla cupcakes would also make a sweet contribution to the iftar table, both frosted or unadorned.

The recipe uses the creaming method, be sure to follow the process to achieve the soft crumb. Check out the Swiss Merangue Buttercream Recipe or the Chocolate Ganache for frosting.


[Makes 28 cupcakes, or 8″ layer cake]

1 cup (or bar) of butter (room temperature)
2 cups of sugar
3 cups of sifted flour with 1 tsp baking powder
4 eggs (room temperature)
1 cup of whole milk (room temperature)
1 teaspoon vanilla extract

Preheat your oven to 175 degrees Celsius/350 degrees Fahrenheit/gas mark 4.

Grease and flour (3) 8 inch cake pans, or line a cupcake sheet with wrappers and make sure to keep all your ingredients at room temperature before you begin.

Cut the butter into small cubes. Beat together the butter and sugar with an electric beater until the mixture is fluffy and pale, about 5-8 minutes. This is where you’re whipping air into the mix, which will result in a soft and airy cake crumb. *drools*

Add the eggs one at a time, and beat well. Scrape down the bowl after each addition. Do not add the eggs too quickly; otherwise your batter will start to curdle. Infact adding too much of any liquid will cause the batter to curdle.

Finally, add the flour and milk in small portions, adding them to the batter alternately. Begin and end with flour to avoid the possibility of curdling. Mix the batter slowly at that point until it is smooth, and the flour is mixed in completely.

Add the vanilla extract until mixed.

Divide batter equally into three cake pans. Hold each pan above your countertop and carefully drop the pans flat onto counter to ensure that air bubbles are released. This will help you have a more level cake. Bake for 25 – 30 minutes (depending on your oven) until done. (Or alternately, pour your batter into your lined cupcake pans and bake for 15-18 minutes).

Cool in pans for 5 – 10 minutes.



Happy Ramadan, dear readers!



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