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Amazing Vanilla Cupcakes

Amazing Vanilla Cupcakes

Amazing Vanilla Cupcakes
Recipe by Michaela Tsuen

Makes: 12
Preparation: 25 minutes
Cooking: 30 minutes

1 cup castor sugar
1½ t vanilla essence
4 extra large eggs, at room temperature, separated
1¼ cup cake flour
3 t baking powder
½ cup vegetable or canola oil
½ cup boiling water
125 g softened butter
2 cups icing sugar
2 t vanilla essence
milk (used to loosen the mixture if necessary)
favourite sprinkles or glitter
Preheat the oven to 180 °C. Line a muffin tin with 12 paper cupcake holders. Place the castor sugar, vanilla essence and egg yolks in a bowl and beat until the mixture becomes light and fluffy and doubled in size.

Whip the egg whites in a clean bowl until soft peaks forms (do not over-whip or the mixture will separate). Set aside. Sift the flour and baking powder together and fold it into the egg yolk and sugar mixture.

Add the oil and boiling water and mix until combined, do not over-mix. Lastly, fold in the egg whites -  folding gently to prevent removing the air from the batter.

Spoon the mixture into the paper cupcake holders until just over halfway. Give the tin a tap on the counter to release any large air bubbles. Place the tin in the oven and bake for about 15 minutes or until they are golden brown on top.

Temove the tin from the oven and allow to cool.
Beat the butter with a hand mixer until very soft and light in colour. Sift the icing sugar into the butter in stages until all of it is incorporated.

If the icing seems too stiff, add a bit of milk to loosen it. Add the vanilla essence. Pipe the icing onto cooled cupcakes. Top with your favourite sprinkles or glitter.


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