Vanilla Babycakes

11 January 2009 at 9:52 am 2 comments

Oftentimes, when a recipe is so good and things work out well between you and “it” from day one, there’s no reason for you to change it, tweak it, or make it your own. Leave the recipe as it is and enjoy its perfection, and you and “it” will have a perfect, happy, harmonious life together.

That is the case with Nigella Lawson’s trustful vanilla cupcake recipe.

The fundamentals of the recipe is just sheer genius: why bother with tedious, painstainkingly hard-to-remember recipes when you can have a simple step-by-step recipe as simple as 1 2 3?

I think I’ve posted the recipe before but I’ll do it again just for repetitions sake. Because I’m OC like that.

Nigella Lawson’s Vanilla Cupcakes (as babycakes!)

125g self raising flour

125g caster sugar

125g unsalted butter, softened

2 eggs

2 tbsps milk

1 tsp vanilla essence (or 1/2 tsp vanilla extract)

1. Pre-heat oven to 170 deg C. Line muffin tray with paper cases.

2. Mix all ingredients together except for milk. Once well combined, pulse while adding milk.

3. Divide into muffin tray and bake for 20-23 mins. Cool before frosting.

Simple, divine, and utterly delicious!

NB. The buttercream frosting started melting because it was such a hot day!! But nevertheless… it still tasted good!

Oh, and just another photo of a take away cake from the party. It’s a chocolate mousse cake that I enjoyed (more like devoured ha ha ha) with fresh strawberries as soon as I got home. Yum! I love birthday parties, and I love birthday cakes!


Entry filed under: vanilla cupcake. Tags: .

Happy 2009! Peach Melba

2 Comments Add your own

  • 1. Daniela  |  8 February 2010 at 1:10 pm

    I have a question!
    I’m from Germany, and we don’t have self-raising flour, just all purpose flour. What exactly is self-raising flour, and how can I make it myself, maybe?
    Because I’d really like to try this recipe.

  • 2. pat3za  |  8 February 2010 at 7:34 pm

    Hi Daniela! To convert plain flour to self raising flour, add 2 tsps baking powder per 1 cup of plain flour! 🙂


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