Vanilla Cupcakes

Method

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1. Heat the oven to 175°C / 345°F and line a 12-hole muffin tin with cases.

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2. In a stand mixer with the paddle, combine the flour, sugar, baking powder and salt on low.

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3. Add the cubed butter and mix on low for 3 minutes until the mixture looks like damp sand with no visible butter.

   Mark done Start 3 min timer

4. Whisk the eggs, milk, soured cream and vanilla together in a jug.

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5. Add half the liquid and mix on medium for 90 seconds until the batter lightens and thickens.

   Mark done Start 90 sec timer

6. Add the rest in two additions, mixing 20 seconds after each and scraping the bowl. Do not overmix beyond this.

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7. Divide between the cases, filling each two-thirds full, and bake 18 to 20 minutes until a skewer comes out clean and the tops spring back.

   Mark done Start 18 min timer

8. Cool 5 minutes in the tin, then completely on a rack.

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9. For the buttercream, beat the butter for 5 minutes until very pale, add the icing sugar in three additions, then the cream, vanilla and salt, and beat 3 minutes more until silky. Pipe onto the cooled cupcakes.

   Mark done Start 5 min timer

Chef’s Tips

• Room temperature eggs and milk. Cold liquid will curdle the batter and give a coarse crumb.
• Fill the cases two-thirds full, no more, or they dome and overflow.
• Beat the butter for the frosting far longer than feels necessary — five full minutes is what makes it pale and silky.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A cup of tea or coffee
• Fresh berries
• A birthday

Storage & Reheating

Unfrosted cupcakes keep 3 days in a tin and freeze 3 months. Frosted, they keep 2 days at cool room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.