110g (4 oz) unsalted butter, at room temperature
225g (8 oz) caster sugar, preferably golden
2 large eggs, free-range or organic
150g (5½ oz) self-raising flour, sifted
125g (4½ oz) plain flour, sifted
120ml (4 fl oz) semi-skimmed milk, at room temperature
1tsp good-quality vanilla extract
Procedure:
Preheat the oven to 180°C/160°C (fan)/gas 4 and line a 12-hole muffin tray or 3 x 12-hole mini muffin trays with cupcake cases.
In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.
In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.
225g (8 oz) caster sugar, preferably golden
2 large eggs, free-range or organic
150g (5½ oz) self-raising flour, sifted
125g (4½ oz) plain flour, sifted
120ml (4 fl oz) semi-skimmed milk, at room temperature
1tsp good-quality vanilla extract
Procedure:
Preheat the oven to 180°C/160°C (fan)/gas 4 and line a 12-hole muffin tray or 3 x 12-hole mini muffin trays with cupcake cases.
In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.
In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.
Bakery: The Primrose Bakery
Recipe Type: Unknown
Submitted By: UnknownRecipe Type: Unknown
Recipe Author: Unknown
Recipe Source: https://www.facebook.com/notes/fans-of-cake-baker/vanilla-cupcakes-recipe-from-the-primrose-bakery/338079166207516