I’ve tried many a cupcake in my day, Yet there is one cupcake that stands out,  my mothers  recipe for Vanilla Cupcake.

So today I share the recipe with you.

Enjoy.

Vanilla Cupcakes yield 24 medium cupcakes

• 500 g all-purpose flour
• 2 ts. baking powder
• 200 g unsalted butter, softened
• 300 g white sugar
• 4 large eggs, at room temperature
• 2 cup (500 mL) cream
• 2 teaspoon (5 mL) pure vanilla extract
• 2 ts.  Sponge Cake Stabilizer

Preheat oven to 350 degrees F. Line 2 standard muffin tins with cupcake liners of your choice (24 total).

In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until smooth. And beat until fluffy, about 3 minutes.

Add the eggs, 1 at a time, beating well after each addition.

Add 2 ts Sponge Cake Stabilizer, And beat until fluffy and smooth, about 3 minutes.

In a big bowl, combine the flour and baking powder.

Add the dry ingredients in 3 parts, alternating with the cream and flour. With each addition, beat until the ingredients are incorporated Using a rubber spatula.

add the vanilla extraxt, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners (3-Tablespoon) to ensure consist cupcake sizes) and bake in middle of oven until tops turn golden brown and toothpick inserted into center comes out just clean, about 18 minutes.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

The recipe for Angel Feather Icing with step by step pictures you can find here

To make a beautiful swirl i use a wilton 1B tip.

Hope you got inspired to make this delicious Cupcakes .

Have a great evening you all.

Love, Manuela

XO