Vanilla Cupcakes with Fluffy Heritage Frosting
The perfect vanilla cupcake that’s super soft and fluffy, quick and easy to whip up…and pretty to boot! Topped with the silkiest, most delicious frosting.
Servings: 20
Ingredients
Vanilla Cupcakes
- 400 g Cake flour
- 2½ tsp Baking powder
- ½ tsp Salt
- 150 g Unsalted butter room temp
- 350 g Sugar
- 2 Large eggs free-range, room temp
- 1¼ cup Milk room temp
- 3 tsp Vanilla extract use the best quality you can find
Heritage Frosting
- 1 cup Milk
- 4 tbsp Plain flour
- 125 g Unsalted butter
- 1 cup Sugar
- 2 tsp Vanilla paste or extract is fine
Instructions
Vanilla Cupcakes
- Pre heat oven to 180° C / 350° F / 165° fan forced
- Line 2 muffin trays with 20 cupcake papers
- Sift the cake flour and baking powder and set aside
- In the bowl of a stand mixer, beat the butter on low speed for 1 minute
- Scrape the bowl with a spatula, return to low speed, then gradually add the sugar and salt. Increase speed to medium and beat for 8-10 minutes, until light and fluffy
- Combine the milk, eggs and vanilla in a jug.
- With the mixer on low, add the flour mixture to the bowl, alternating with the milk mixture. Do this in 3 batches of each and mix until just combined.
- Using a large ice cream scoop, scoop out the cupcake batter (scraping the scoop along the side of the bowl for even measurement) and place into papers.
- Bake for 16 minutes, until cake tester comes out clean
- Remove from oven and allow to cool in pan for 5 minutes, before transferring cupcakes to a cooling rack.
- Once cooled, cupcakes can be topped with frosting
Heritage Frosting
- *You can make the milk/flour mixture before making the cupcakes, to allow time for it to cool
- In a small saucepan over low-medium heat, whisk flour and milk
- After a few minutes, the mixture will be quite thick. Remove from heat and place a sheet of waxed paper directly on the mixture. Allow to cool to room temperature.
- In the bowl of a stand mixer, beat the butter on medium speed until creamy (you may need to scrape the side of the bowl)
- Turn mixer to low and gradually add the sugar. Increase speed to medium and beat until fluffy
- Add the cooled milk/flour mixture, along with the vanilla (and any chosen colour) and beat on high speed for 5-10 minutes, until silky smooth and fluffy
- Pipe frosting onto cooled cupcakes and decorate as desired
Notes
- Frosting can be flavoured with any desired extract or flavour.
- Colour as desired
- Decorate as desired -the pink frosting in these photos is vanilla flavoured and tinted with a soft pink gel colour. I have topped it with Persian Rose Fairy Floss, which gives the most amazing, subtle rose flavour. Use just before serving, as it quickly absorbs moisture and goes flat!
- This recipe can be easily halved (I always bake in bulk!)
- Cupcakes can be frozen with or without frosting