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Simple vanilla cupcakes

September 16, 2013 by Shari

I believe that you always need to have a ‘go to’ recipe or two in your pocket for when guests drop in. These simple vanilla cupcakes are just that – simple, but oh so delicious and light! This recipe should be your go to recipe for the perfect cupcakes – with even, flat-ish tops, prefect for icing!

Get out your half a cup measuring unit and you’re underway – heck, you don’t really need to measure out the vanilla bean paste… a little more, a little less, you’ll still end up with the same result. It’s all about creaming the butter and sugar and getting as much air as you can into the mixture.

I made a traditional butter icing for my cupcakes. Simple as creaming 1/2 cup softened butter with 1 cup icing sugar and 1 tablespoon buttermilk. Depending on the softness of your butter and if you choose to add a little food colouring (we did blue for some ‘Geelong Cats Finals Cupcakes’ – shame they weren’t navy) you may need to add a little extra icing sugar until you get the desired consistency.
SIMPLE VANILLA CUPCAKES
1/2 cup softened butter
1 cup caster sugar
1 tablespoon vanilla paste
3 eggs
1 cup buttermilk
2 cups self raising flour
Preheat your oven to 180 degrees and place pattie pans into your cupcake tin, ready to be filled.
Cream the butter, sugar and vanilla paste for a minimum of five minutes – you want it to almost go white. Slowly add the eggs into the mixture, one at a time. Then add the buttermilk and the flour, alternating between half a cup of buttermilk and half a cup of flour.
Spoon into the pattie pans and then bake for 15 – 20 minutes, when a skewer should come out clean.
Allow to cool before icing (if you choose to ice).

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Filed Under: Dessert, recipe Tagged With: Butter, buttermilk, caster sugar, cupcakes, delicious, Easy, eggs, fluffy, light, Quick, self-raising flour

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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