Very Vanilla Cupcakes

Very Vanilla Cupcakes

I have been trying to create the perfect vanilla cupcake for some time now. There have been some serious trials and errors along the way (they still tasted good when they were smothered in custard!), but I think I have finally created the best vanilla cupcake ever!

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These cupcakes are super moist and are packed with awesome vanilla flavor. The buttercream is lusciously sweet and the sprinkles are just fun!

Too be honest, this recipe has been about a year in the making. Every time that I have made vanilla cupcakes in the past, they haven’t been quite right. It usually came down to texture (either too dry or too dense). There’s nothing worse than a chewy cupcake!

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The recipe is really easy and doesn’t require too much effort. The batter is very runny, but don’t worry, they bake up perfectly. The secret to the ultra-moistness is heating the butter, water, oil and vanilla together in a small saucepan over a low heat, until everything is melted. Once this mixture cools slightly, you mix it into the flour and sugar mix. Just to add even more moisture, I add in some buttermilk, 1 egg and some vanilla paste (for an extra vanilla kick).

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They are so yummy that you might have trouble stopping yourself from eating the entire batch (I know I did)!

Very Vanilla Cupcakes

  • Servings: 12
  • Time: 2hr 30min
  • Difficulty: Easy
  • Print

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Ingredients:

Cupcakes:

  • 250ml self-raising flour, sifted
  • 250ml sugar
  • 1/2 tsp baking powder
  • 62.5g butter
  • 1/4 cup oil
  • 1 tsp vanilla extract
  • 125ml water
  • 1/4 cup buttermilk
  • 1 extra large egg
  • 1 tsp vanilla paste

Buttercream:

  • 125g salted butter
  • 3 & 1/2 cups icing sugar, sifted
  • 1 & 1/2 tsp vanilla paste
  • 2 tbsp milk
  • Sprinkles to decorate

Directions:

  1. Preheat the oven to 180°C and line a 12 hole cupcake pan with paper cupcake cases.
  2. In a small saucepan, combine the butter, water, oil and vanilla extract and stir over a low heat until it all melts & starts to simmer. Remove from the heat and cool for 10 min.
  3. Mix the sifted flour, sugar and baking powder into a large bowl.
  4. Whisk the buttermilk, egg and vanilla paste together in a small jug.
  5. Mix the cooled vanilla butter mixture into your dry ingredients and mix well.
  6. Mix in the buttermilk, egg and vanilla paste mixture until it’s all combined.
  7. Fill your prepared cupcake pans with the batter. It will be very runny.
  8. Bake for about 15 min in your preheated oven and allow to cool in the pan.
  9. Buttercream: Beat the butter and vanilla paste until smooth. Add in the sifted icing sugar, 1 cup at a time and mix well. Add in 1-2 tbsp of the milk until your frosting is at a pipeable consistency, i.e. it should be soft, but still hold its shape and not drop off the spoon when lifted out of the bowl.
  10. Once your cupcakes are cool, pipe swirls of your vanilla buttercream onto the cupcakes and top with sprinkles.

Nutty Brittle Cookies

Nutty Brittle Cookies

Sweet, crunchy and chewy is the best way to describe these nutty brittle cookies. They’re addictive and so yummy!

Nutty Brittle Cookies. Time: 1 hr 30 min.  Makes: 40

These cookies actually ended up being a happy accident. My initial intention was to make cookies with bits of fudge in them, but I couldn’t get fudge anywhere (I failed dismally at making the fudge myself). I needed to make something different, so the only thing I could think of using was cashew nut brittle! I’m so happy that I was forced into using the brittle because these cookies are delicious. They’re sweet, nutty, crunchy and chewy all at the same time.

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They are so easy to make and make enough to feed a crowd. They are perfect with your morning (or afternoon or evening) coffee or tea!

Check out my recipe below and let me know what you think!

Nutty Brittle Cookies

  • Servings: 40 cookies
  • Time: 1 hr 30 min
  • Difficulty: Easy
  • Print

Nutty Brittle Cookies. Time: 1 hr 30 min.  Makes: 40

Ingredients:

  • 125g butter, softened
  • 125g Nutella
  • 3/4 cup caster sugar
  • 3/4 cup brown sugar
  • 2 cups flour, sifted
  • 1 tsp bicarbonate soda
  • 1 extra large egg
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 300g nut brittle, chopped

Directions:

  1. Preheat oven to 180°C and line some baking trays with baking paper.
  2. Cream the butter, sugars and Nutella in a large bowl.
  3. Add the egg and vanilla and mix well.
  4. Mix in the flour and bicarbonate soda, then stir in the milk and chopped brittle.
  5. Cover the bowl with cling-wrap and chill in the fridge for 30 min.
  6. Roll level tablespoons on the cookie dough into balls and place about 3cm apart on the baking trays.
  7. Bake for about 12 min and allow to cool on trays.