A timeless classic and so easy to make!
These Vanilla Cupcakes are made using the basic weight ratios of the Traditional Victoria Sponge – essentially the weights of butter, sugar, and flour should be equal to the weight of eggs in the mix.
For these Cupcakes, I have used 3 large eggs, which most often weight around 170g. Try weighing your eggs first and see if I’m right! Match your weights to this weight and I promise you the lightest, fluffiest, best sponge you’ve made.
170g unsalted butter
170g caster sugar
3 large free range eggs
170g self-raising flour
½ tsp baking powder
1 tsp vanilla extract
1-2 tbsp full fat milk
You will need a 12x cavity deep muffin tin,
lined with muffin cases
170°C Oven Pre-heated
Cream the butter and the sugar until almost white.
Crack the eggs into a jug and slowly incorporate into the butter and sugar, mixing all the time and adding a teaspoon of flour if the mix begins to curdle.
Gently fold in the remaining flour and baking powder.
Add the vanilla extract and a little milk (if required) to make a dropping consistency.
Spoon the mixture into a lined cupcake tin and bake for 15-20 minutes until risen and springy to the touch. Leave to cool in their tins for 5 minutes before transferring to a wire rack to cool completely.
“Use the best quality Vanilla Extract that you can afford for anything vanilla-flavoured.
You will taste the difference!”