Cupcake Recipe ( Vanilla) Based On A Pound Cake Formula – a delicious recipe with butter, caster sugar, vanilla bean, eggs, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180.
2
Get your cupcake liners in their trays
3
Crack your eggs into a bowl or small jug
4
Weigh the butter and sugar into the TM bowl and mix on speed 6 for 20 seconds. Using a spatula, clean down the sides and give the mix a stir at the base of the TM bowl to incorporate any larger lumps. Pop the lid back on and give it another mix on speed 6 for 20 seconds.
5
Turn the blades back on to speed 4 and drop the eggs through lid one at a time giving them about 10 seconds between each addition. The mix may look curdled at this stage but don't worry it's all to do with the egg butter mix ratio.
6
Weigh in the flour and milk and mix for 20 seconds on speed 4 to completely combine. You may need to scrape down and mix another 5 seconds.
7
Add your mix into a piping bag and pipe your cupcakes into the papers for consistency, Oh and piping practice. Hehehee Or you can use a spoon or ice-cream scoop.
8
If you want high rise cupcake, bake them at 180c if you want flatter cupcakes bake them at 160c. When I make a cupcake that I am going to mound up with buttercream I will cook them at 180 although something like this little button cupcake needs a flat surface.
9
Bake cupcakes in the pre-heated oven for 20 minutes, or till cooked through. Leave in the tray for 5 minutes then transfer to a wire rack to cool.
902
kcal
Calories
51
g
Fat
99
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 220 g butter, 220 g caster sugar, 1 tsp. vanilla bean extract, 220 g eggs ( about 4 eggs), and more.
Yes, Cupcake Recipe ( Vanilla) Based On A Pound Cake Formula falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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