Tag Archives: Vanilla

Gluten-Free Vanilla Cupcakes

I’ve tried a few recipes for gluten-free cupcakes but I keep going back to this one.

gluten-free vanilla cupcakes

Vanilla Cupcakes
Adapted from: 500 Cupcakes edited by Fergal Connolly

Ingredients

225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz gluten-free self-raising flour mix (I like Orgran Gluten-Free Self-Raising Flour)
1 teaspoon gluten-free baking powder
2 tablespoons milk
4 eggs
1 teaspoon vanilla extract

Directions

Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit.

In the bowl of a stand mixer beat butter slightly, then add sugar, flour, baking powder, milk, eggs and vanilla. Mix until smooth and pale, about 2 to 3 minutes.

Spoon mixture into 18 – 24 patty cases. (Fill only to half full to avoid muffin tops.) Bake for 15 – 20 minutes.

Remove trays from oven and cool 5 minutes before removing from tray to cool on a rack.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

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The Cupcake Bakery

To be fair, I once bought a carrot cupcake fromThe Cupcake Bakeryand it was pretty good. This time I tried a vanilla flavoured and a red velvet cupcake. Both were not special. They just tasted too…nothing. Perhaps it was because we tried them 4 hours after purchase? Perhaps. I will buy one again and eat it straight away. I’d be a bad blogger if I didn’t.

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Girls’ Night In

On Saturday night I held my second annual Girls’ Night In. It involved lots of pink, tacos and a game of trivia. We raised $310 to donate to The Cancer Council. I made white chocolate mud cupcakes, with pink icing of course, and a couple of blue iced ones for my husband.

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Gluten-free Vanilla Cupcakes

I really wasn’t happy with the chocolate cupcakes I recently baked for Leonie so I went back to my basic vanilla cupcake recipe. I used gluten-free self-raising flour. The cupcakes have quite a round top, filling the patty cases somewhere between half and three-quarters full seems to work best for a nice rise to the cake without “muffin top”. I find these cook in 18 minutes in my oven so be sure to check on the cakes as they cook.

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 Here’s the recipe, as I have posted before:

Vanilla Cupcakes
From: 500 Cupcakes ed Fergal Connolly

225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz self raising flour
1 teaspoon baking powder
4 eggs
1 teaspoon vanilla essence
 (extract)

Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit.

Place all the ingredients in a medium bowl and beat with electric beaters until smooth and pale, about 2 to 3 minutes.

Spoon mixture into 18 patty cases. Bake for 20 minutes.

Remove trays from oven and cool 5 minutes. Then remove the cupcakes and cool on a rack.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

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A handy way to give baking as a present is to include the container in the gift!

Welcome to the world Lily!

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White Chocolate Mud Cupcakes

Again trying not to bake only chocolate-flavoured treats, this weekend I made white chocolate mud cupcakes from The Crabapple Bakery Cupcake Cookbook. This is the second recipe I’ve made from the book and so far so good; however, it does appear that the recipes make very large quantities of cupcakes. This time I halved the recipe, which did not seem to affect the recipe’s success at all. I still made about 30 cupcakes. The silicone cupcake tray I use has moulds with a 5 cm/2 inch base, and they are about 4 cm/1 1/2 inches deep. This is the size of cupcake I prefer, just enough cake to get some cake and some icing with every bite!

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These cakes are not like true mud cakes, they are dense but not quite as solid and fudgy as the usual mud cake. They taste like a rich butter cake with a nice, not too heavy texture but they definitely aren’t light and fluffy. They would work well with a plain icing if you were baking them for a white chocolate lover. The recipe would definitely give you a basic vanilla cake to decorate as you please. All up, a very yummy cupcake recipe!

As it was football Grand Final weekend here in Australia, I decorated the cupcakes accordingly. To the basic buttercream icing I added green food colouring and just enough coconut to make the icing look “grassy” without overwhelming the white chocolate/buttery taste of the cake. I painted “laces” onto chocolate covered nuts with icing. This time I used Cake Mate decorating gel, which comes in tubes ready for decorating. This is the US version and this is the Australian version. A pack of four colours retails here for about $4.50 at the usual supermarkets. The gels do contain corn syrup and genetically modified ingredients, which is why I would not use them in large quantities, but that is a personal decision. They are handy and don’t require refrigeration.

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Here is the recipe, straight from the book. I used half the following amounts and baked the cupcakes for 26 minutes at 155 degrees Celsius. I have added the conversions for the measurements and temperature. The recipe states it makes 20 darioles or 24 cupcakes, keeps for four days and can be frozen (uniced) for two months. Find out what darioles are here or here.

Lady Tarryn’s wedding cakes
From: The Crabapple Bakery Cupcake Cookbook by Jennifer Graham

4 cups plain flour
1 1/2 teaspoons baking powder
500 g/1.1 lbs butter, chopped
2 cups milk
4 cups castor sugar
300 g/10 oz white chocolate, chopped
4 eggs, whisked
2 teaspoons vanilla extract

Preheat oven to 155 c/310 F. Lightly grease 20 dariole moulds.

Sift flour and baking powder together into a large bowl. Make a well in the centre. Set aside.

Put butter, milk, castor sugar and white chocolate into a metal bowl and place over a large saucepan of simmering water. Stir continuously using a flat-bottomed wooden spoon until chocolate has melted and sugar has dissolved. Remove from heat and cool to room temperature.

Use a rubber spatula to fold the eggs and vanilla extract into the cooled chocolate mixture. Pour this mixture into the well in the flour and fold together until well combined.

Divide the mixture evenly between the dariole moulds. Bake for 30 minutes or until a fine skewer inserted comes out clean. Place moulds on a wire rack to cool for 10 minutes before turning out. Allow to cool for a further 30 minutes before frosting.

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Carrot Cupcakes

I made these for my friend Leonie’s baby shower. I didn’t use my usual, foolproof old recipe; I tried something different — “Church Picnic Carrot Cupcakes” from The Crabapple Bakery Cupcake Cookbook. To make them Leonie-friendly, I used gluten-free, self-raising flour. I really couldn’t tell, taste-wise, once they were cooked. The recipe handled the gluten-free flour well, so I definitely recommend it in that respect. The flavour was strongly influenced by the orange and lemon rind, even though I used half the recommended amount. The cinnamon taste wasn’t as strong. Like the cookbook says, a nice cupcake if you are after something not so sweet.

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The recipe says it makes 24 cupcakes; I ended up with 48! I think you would need more of a Texas-sized pan or muffin pan to get only 24 cupcakes. I froze half the cakes and will update on how they survived.

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 I iced them with vanilla buttercream frosting, instead of cream cheese as suggested. The “carrots” I made with fondant. They were my first venture into playing with icing. Once I have some more tools, I can really have fun with it! I used fondant made by Orchard. Click here to see the Orchard range.

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Strawberries n Cream Cupcakes

Today is Fathers Day so I asked my Dad to choose one recipe from 500 Cupcakes and I would make it for him. The cupcake is the same basic vanilla as below. On top is cream whipped with 1 teaspoon vanilla and 4 tablespoons sifted icing sugar, strawberries and strained runny homemade strawberry jam.

In my oven these cupcakes only need 18minutes, so watch them carefully.

 

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Vanilla Cupcakes

This weekend I made vanilla cupcakes and chocolate cupcakes topped with a smooth buttercream frosting.
The vanilla cupcake recipe is from 500 Cupcakes ed by Fergal Connolly. See the book here.
The recipe makes quite a dense consistency with a vanilla butter cake taste. I made about 15, in a medium size cupcake tray. The recipe specified 18 cupcakes. I found this size was a little too large for kids, but just right for adults. I filled the patty pans half way for a full patty pan when cooked. Filling them anymore tended to cause muffin top. It’s an easy mix recipe, just make sure your butter is very soft.

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Finished cupcakes

Vanilla Cupcakes
Adapted from: 500 Cupcakes ed Fergal Connolly

Ingredients

225g unsalted butter, softened
225g caster sugar
225g self-raising flour
1 teaspoon baking powder
4 eggs
1 teaspoon vanilla extract

Direction

Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit. Line two cupcake trays with cupcake liners.

Place all the ingredients in a bowl and beat with electric beaters until smooth and pale and well combined, about 2 to 3 minutes.

Spoon mixture into cupcake trays, you should be able to fill 18 cupcakes. Bake for 20 minutes.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

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