Tried and tested: Vanilla Cupcakes

Adapted from the Hummingbird Bakery Cookbook ♥

I had a rare day off last week and chose to spend it doing some sort of fun activity with my seven year old brother. So I said to him "I think we should make something together, now I think you should choose as it's your day, which means we do whatever you want" He says to me " I think making something is a good idea.... but what shall we make?" Now the previous week he'd been bugging me to make sushi with him as he loves the whole process of rolling and making patterns with the vegetables, so I naturally thought this would be the first thing to pop up out of his make believe thought bubble, then he says " I want to bake some cakes"

So I gave him three of my baking books and asked him to choose anything he wanted... His little smile is worth all the mess he'll probably end up making later on ♥

Vanilla cupcakes were his choice: We make all our cakes gluten free as we have a celiac in our household but I find it doesn't differ much at all to wheat based flour... that is if you know what your doing!

♥ Makes 12♥

120g Plain flour

140g Caster Sugar

1 ¾ teaspoons baking powder

a pinch of salt

40g Unsalted butter/ Margerine- not too cold

120ml whole milk
1 egg
½ teaspoon vanilla extract
cupcake decoration of your choice
&
1 quantity vanilla frosting: at the bottom ↓

Preheat the oven to 170°C (325°F) Gas mark 3.

Out the flour, sugar, baking powder, salt and butter in a freestanding electric mixer (I personally like to use a good old electric whisk) and beat on slow speed until you geta sandy consistency and everything is combined. Gradually pour in half the milk and beat until milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk togetherin separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, spoon the vanilla frosting on top and decorate with whatever you wish.

♥ For the vanilla frosting:                                            

250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.

Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Add food colouring to desired amounts...

Have fun!