Vanilla cupcakes can be transformed into a dessert that is appropriate for any occasion. Use icing, sprinkles and candy to incorporate colors and themes for birthday parties, weddings and holiday celebrations. Vanilla cupcakes can be displayed in decorative cupcake towers and used as centerpieces or dessert table fixtures. They can be boxed and given as gifts, or served as dessert after a family dinner. Make vanilla cupcakes when you are looking for a well-liked dessert that you can customize to fit in with any occasion.
Ingredients
1 ½ cups (343g) of self-rising flour
1 ¼ cups (286g) of all-purpose flour
2 sticks of unsalted butter, softened
2 cups (457g) of granulated white sugar
4 small eggs
Grated zest of 2 lemons
1 cup (229g) of milk
1 teaspoon (5g) of vanilla extract
Frosting/icing and decorations (optional)
Steps
Preheat your oven to 350° Fahrenheit (180° Celsius) and gather the ingredients you need, listed above.
Wash your hands and line two 12-muffin tins with paper cupcake liners.
Combine the self-rising flour with the all-purpose flour in a small mixing bowl.
Combining these 2 types of flour will give your cupcakes a fluffy, airy texture.
Cream the sticks of the softened, unsalted butter with the granulated white sugar in a large bowl with an electric mixer. Continue beating until the mixture is light and fluffy.
Beat in the eggs, adding them 1 at a time and beating well after each egg.
With the mixers still running, add in the grated lemon zest. Continue beating until smooth. Of course this is optional, because some people don't like the flavour of the zest.
Combine the milk with the vanilla extract in a small bowl and stir well.
Pour the flour into the large mixing bowl gradually, dividing it into 3 separate additions. Alternate the flour additions with 2 additions of the milk mixture. Beat well after each addition, forming a smooth batter.
Remove the large bowl from the mixer and scrape the sides and bottom with a spatula to make sure the batter is thoroughly mixed.
Scoop the batter into the prepared muffin tins, filling each mold about ¾ of the way to the top.
Bake 20 to 25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Remove cupcakes from the muffin tins, and allow them to thoro
