Description
Classic vanilla cupcakes from Joanna Gaines delight home bakers with their simple elegance and rich flavor. Creamy buttercream frosting and moist cake layers make these treats perfect for celebrations and quiet afternoons when you want something sweet.
Ingredients
Scale
- 2 large eggs (50 – 55 g / 2 oz), at room temperature
- ¾ cup caster / superfine sugar
- 1 cup plain / all-purpose flour
- ½ cup full fat milk
- 60 g / ¼ cup unsalted butter, cut into 1.5 cm / ½ inch cubes
- 1 ½ tsp vegetable or canola oil
- 2 tsp vanilla extract, the best you can afford
- 1 ¼ tsp baking powder
- 1/8 tsp salt
Instructions
- Oven Preparation: Position the rack in the middle and preheat to 180°C / 350°F (160°C fan). Line the muffin tin with cupcake liners.
- Dry Ingredient Fusion: Whisk flour, baking powder, and salt in a large mixing bowl until uniformly blended. Set aside for later incorporation.
- Liquid Component Preparation: Melt butter and warm milk in a heatproof container using the microwave. Ensure butter melts completely without boiling the milk. Cover to maintain temperature.
- Egg and Sugar Transformation: Whisk eggs at medium speed, gradually introducing sugar. Elevate to high speed, creating a voluminous, pale, and exceptionally fluffy mixture over approximately 6-7 minutes.
- Batter Integration: Delicately fold flour mixture into egg mixture in three stages, mixing on low speed between additions. Create a liaison by combining a portion of the egg mixture with warm milk, whisking to achieve a smooth, foamy consistency.
- Final Batter Refinement: Gently incorporate the tempered mixture into the remaining batter, mixing on low speed. Scrape bowl sides to ensure a uniformly smooth, pourable consistency.
- Baking Process: Portion batter into cupcake liners using an ice cream scoop, filling each approximately 2/3 full. Bake for 22 minutes until golden brown and a toothpick emerges clean.
- Cooling and Presentation: Rest cupcakes in the tin for 2 minutes, then transfer to a wire rack for complete cooling. Embellish with preferred frosting, whipped cream, fresh berries, or jam as desired.
Notes
- Maintain Precise Temperature: Use an accurate oven thermometer to ensure consistent 180°C heat for perfect cupcake texture and even baking.
- Careful Egg Technique: Whip eggs and sugar thoroughly until pale and fluffy, which creates the signature light and airy cupcake structure.
- Gentle Folding Method: Incorporate dry ingredients gently to preserve the delicate air bubbles, preventing dense or tough cupcakes.
- Portioning Precision: Use an ice cream scoop for uniform batter distribution, guaranteeing consistent size and even baking for all cupcakes.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 11
- Calories: 235
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg