Cupcake Jemma Vanilla Cupcakes

I’ve long hunted for the perfect vanilla cupcake recipe — a go-to base I can always rely on — and finally, Cupcake Jemma delivered. If you haven’t come across her yet, check her out on YouTube. Her recipes are clever, clear, and full of charm.

Buttercream icing used to mystify me: getting the right consistency, that pure pale colour, and a flavour that isn’t too sweet. But her method makes it feel almost effortless.

Ingredients:
For the Cupcake Batter:

• 125g self raising flour
• 125g caster sugar
• 1/4 teaspoon bicarbonate of soda
• 125g soft, unsalted butter (very soft!!)
• 2 large eggs
• 1 1/2 tbsp milk
• 1/4 tsp vanilla extract

For the Buttercream Icing:

• 200g very, very soft butter
• 450g sifted icing sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Method:
For the Cupcake Batter:

1. Preheat the oven to 170°C and line a cupcake/muffin tray with 12 cases.
2. In a sieve over the mixing bowl - add the flour, caster sugar and bicarbonate of soda and sift them.
3. Add 125g of butter.
4. Add 2 large eggs.
5. Start the mixer on a low speed until everything is just mixed and then turn up to medium to high for 1 minute.
6. With the mixer on a low speed add the milk and vanilla extract.
7. Put the mixer back up to medium to high speed for one last blast (about 30 seconds).
8. Stop the mixer, remove the paddle and get as much batter off as you can. Scrape the sides with a spatula and give a final mix with the spatula to catch anything missed by the paddle at the bottom.
9. Using a dessert spoon and teaspoon scoop the batter into the cupcake cases
10. Bake for 22 minutes in the pre-heated oven. Check with a skewer - it should come out clean.
11. Leave in tray for 5-10 minutes and then transfer to a wire cooling rack.

For the Buttercream Icing:

1. Add the butter to a mixer and beat for 2-3 minutes on a medium speed.
2. The butter should now look very pale (edging on white) and be fluffy.
3. Add half the icing sugar to the bowl with the butter and start the mixer on a low speed.
4. Once its incorporated turn the mixer up to medium speed and beat for 2-3 minutes.
5. Add the last half of the icing sugar and again start on slow, then once mixed together, increase speed to medium and beat for another 2-3 minutes.
6. Turn down to a low speed and add the milk and vanilla extract.
7. Turn back up to a high speed for 1-2 minutes.
8. Then either pipe or spread over the cupcakes.