Welcome to cakes and bakes, my first foray into the blogging world. I hope to share my baking endeavours with all the fun and pitfalls that entails. While I continue to bake up a storm and learn to take stylish photographs for the blog I’m going to be posting some older recipes and pictures to whet the appetite for what is yet to come.
I’ll start with the basics. Every baker attempts a wide variety of recipes when they first start out but you soon find yourself going back to a few simple plain cupcake or cake recipes that become your no-fail, go-to recipes that can form the basis of so many moderations and additions. Here is my no fail vanilla cupcake recipe that I have used as a base for many cupcakes. Its versatility comes from the frostings that you can use or by adding fruit or chocolate chips. Here are some double vanilla cupcakes with vanilla cream, sprinkles & mini fondant roses.
Recipe and more photos after the jump.
Vanilla Cupcakes – Adapted from 500 cupcakes & muffins by Fergal Connolly
Makes 18 cupcakes
225g (8oz) unsalted butter, softened
225g (8oz) vanilla sugar
225g (8oz) self-raising flour
1 tsp baking powder
1 tsp vanilla essence
Seeds from half a vanilla pod (optional)
– Preheat oven to 175C (350F/ Gas Mark 4). Place 18 paper baking cases in muffin tins.
– Place all ingredients in a medium bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes.
– Spoon the mixture into the cases. Bake for 20 minutes.
– Remove the tins from the oven and cool for 5 minutes then remove the cupcakes and cool on a baking rack.
– Store in an airtight container for up to 3 days, freeze for up to 3 months or top with your favourite frosting and enjoy!
A few of my favourite additions to this recipe are crushed oreo cookies with mini oreos on top of vanilla cream, chopped dried figs, hundreds & thousands to create funfetti cupcakes or even splitting the batter and adding a variety of colours to make rainbow cupcakes….