Monday 23 July 2012

Perfect Vanilla Cupcakes

"What Makes Life so Sweet? Cupcakes to eat and Someone to Love."
~ Marie Williams Johnstone
I have finally found the recipe for the perfect cupcakes and just can't wait to share it with you. The best part about them is that this recipe uses oil instead of butter and still taste so awesome. They were soft and moist and baked to perfection - by far the best I have made so far,
Really these "Cupcakes take the cake."
11/4 cup flour
11/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
3/4 cup granulated sugar
11/2 tsp  vanilla essence
1/2 cup  oil (vegetable or extra light olive oil also work)

1/2 cup buttermilk or (you can substitute the buttermilk with 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add to the milk then set aside for 5 minutes before using.)

Preheat the oven to 180 C.
In a medium bowl, mix together 11/4 cups flour, 11/4 tsp baking powder,1/2 tsp baking soda and 1/2 tsp salt.
 In another bowl beat the eggs for 3-4 minutes till nice and frothy.
Add the sugar and beat again for a couple of minutes till double in volume.

Next, add the vanilla essence and oil and beat again for a minute.
Slowly add about half of the flour mixture. Then add half of the buttermilk, then the rest of the flour mix and the rest of the milk. 

Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin. 
Pour the batter just till halfway into cupcake cases. (I used an ice cream scoop to put in the mixture.) 
Bake for 12 -14 minutes at 180 C or till done. 
Let  them cool in the pan for a couple minutes, then remove. 
This recipe makes about 24 cupcakes.
My tower of love

 Enjoy them anyway you like !!


  1. Looks so tempting, wish could bake it without eggs...:(

  2. Thanks. To make eggless cupcakes, try to make it with the Milkmaid eggless cake mix.