I thought I’d share with you the secrets for getting flat but full cupcakes for the perfect cupcake to ice and create a lovely dome shape with your icing ready to decorate.
The main tips:
1) Don’t over beat your mix, this will make a greasy mixture that can cause cupcake cases to peel!
2) Put your oven on low to stop your cupcakes rising too quickly. Temperature should be 150/160 degree’s – lower if it’s a fan assisted oven.
3) Always cook your cupcakes on a lower shelf, this creates more of an even finish.
4) Fill your cupcakes 2/3rds full!
Our Simple Vanilla Cupcake Recipe – 12 large cupcakes
175g – Light brown caster sugar.
175g – Unsalted butter / Marg
175g – Self raising flour
3 – medium eggs
50ml – Milk
2tsp – Vanilla extract
Bake for 20-25 minutes.
Method – Pre-heat your oven to 150 degrees fan assisted / 160 degrees. Cream Sugar & butter until light and fluffy. Then use all the egg & add the vanilla essence in a separate container and beat until mixed. Sieve the flour in to a large mixing bowl so it get’s plenty of air in to it.
Add the egg mix to the sugar & butter and mix well, add a little flour if needed to stop the mix congealing with too much liquid. Once thoroughly mix add flour and mix in with a wooden spoon. After everything’s mixed add your milk and whisk on medium speed for 3 minutes.
To get lovely, even cupcakes you can measure and weigh each one. I personally find using a piping bag with a large tube great to stop cake mix spilling on the edges of your cupcake cases. The FMM reusable piping bag is perfect for the job.
Add more milk if needed to get the correct dropping consistency.
Easy-peasy vanilla cupcake recipe. Why not see our Super white buttercream recipe to add your topping.