Some days ago I told you that I would publish my favourite vanilla cupcakes recipe. I found it accidently on European blog „Cake Journal“ while searching for tutorials for fondant figures. When I saw it I forgot about fondant. Actually, I hate fondant, because it does not want to do what I want it to do. I decided to think about the gum paste decorations later.

You will see that this recipe is pretty easy and fast. As there are lots of possibilities to decorate the tiny cakes, I will give you the basic cake recipe in the following directions. Ideas for toppings and decorations will follow soon.

Vanilla cupcake dough – basic

(makes about 16 cupcakes)

225 g (1 5/8 cup – 8 oz) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
125 g (1/2 cup – 4 oz) unsalted butter, room temperature
175 g (7/8 cup – 6 oz) white sugar
2 tsp vanilla extract or seeds from 1 vanilla bean
3 large eggs, room temperature
80 ml (1/3 cup) whipping cream, room temperature

Preheat the oven to 170° C (325° F). Oil a muffin pan or lay out with paper molds.

Whisk together the flour, baking powder and salt in a medium-sized bowl.Set aside until needed.

In another bowl, cream together the butter and sugar, until fluffy and white. Add vanilla. Add one egg at a time and whisk in between until fully incorporated. Now add the dry ingredients while you continue to mix. Stir in the whipping cream. Do not overbeat.

Fill the dough into the molds until they are 2/3 full. Bake about 30 minutes or until a toothpicker comes out clean. Let the muffins cool completely, top with your favourite frosting and decorate them as you like

Recipe from http://cakejournal.com/recipes/classic-vanilla-cupcake-recipe/