Perfect vanilla cupcakes recipe

  • Serves 10
  • 45 mins to prepare and 15 mins to cook
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Perfect vanilla cupcakes
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Customer recipe by Diane
Added 49 months ago

I am very much an amateur baking and have found the best way to make any sort of sponge, whether it is cupcakes or a full cake, is to follow the weighed egg method and to just get on with it, there is no point fretting about whether you‘re doing it right - just get on with it. My parents celebrated their Ruby Wedding Anniversary earlier this year and so I baked some ruby rose cupcakes, which went down super well, though the colouring did do funny things to peoples mouths! The one thing I did learn through making these cupcakes, it colour paste, rather than food colouring liquid is the way forward for making coloured cakes or buttercream.

Before starting, put the oven on, about 180c 1) Weigh eggs in shell and note weight 2) Weigh out the same weight in flour, butter and sugar as the eggs weighed - ie, eggs weigh 100g, so weigh 100g each of flour, butter and eggs. 3) Put room temp butter and the sugar in a bowl and beat, preferably with an electric whisk - until lighter in colour and the texture feels less dense than when first combined. 4) Put eggs, vanilla and salt into a jug and mix (the salt helps the egg white break down so you don‘t get the weird stringy bits). 5) Bit by bit (in at least 3 batches) add and beat in the egg mixture. If the mix looks to be splitting, add a tbsp of the flour and mix which should help everything keep together. 6) Beat for a little longer once all ingredients are combined. 7) Fold in the flour and baking powder gently - this will help to keep the air bubbles you will have added when whisking and will help to keep the cakes light. 8) Divide the mix into cake cases, filling each approximately half way then bake for approx 12-15 minutes - test with a skewer, if no batter sticks to the skewer, the cakes are ready. 9) Leave the cakes in the tray for 5-10 minutes then move to a wire rack to cool completely. Decorate as you wish

This recipe can be amended to make a sponge cake instead.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 3 medium eggs
  • 1 tsp baking powder
  • 1 tsp vanilla bean extract
  • Pinch salt
  • 0 Golden caster sugar
  • 0 Unsalted butter
  • 0 Self raising flour
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