Kerry-Anne’s Vanilla Cupcake Recipe
This is one of my most used recipes. I use this recipe for cupcakes (they keep fresh for quite a few days because the recipe is oil-based) and I use it as a cake as well. The product has a lovely moist soft feel and keeps in the freezer for up to 3 months.
Kerry-Anne's Vanilla Cupcake Recipe
Kerry-Anne brought us the vanilla hot milk sponge and now a recipe for cupcakes - oil-based with buttermilk to ensure maximum moisture!
Ingredients
- 4 eggs
- 1 1/2 cup granulated sugar
- 1 tsp Vanilla essence
- 1 cup oil
- 2 1/2 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
Instructions
- Place the eggs, sugar and vanilla in a bowl and beat until foamy and pale.
- Mix in the oil and beat lightly again.
- In a separate bowl sift together the flour, baking powder and salt.
- Gently, with a metal spoon fold in the flour a little at a time alternating with the buttermilk, ending with flour until all the ingredients have been added.
- Spoon the mix out using a 1/4 cup measure into paper cases.
- This mix makes about 24 large or 36 medium sized cupcakes.
- Bake in a hot oven 180° C for approximately 15 minutes.
Notes
Mixture can be halved or doubled.