Vanilla Cupcakes

This simple vanilla cupcake recipe makes super delicious, light yet moist cupcakes – perfect for any party or gathering. This is also a good recipe to have on hand, as it can be used as a base for many other flavours of cupcakes too. You can also add some food colouring to the batter or the frosting for some fun colours.

To bring a richer flavour and taste to our cupcakes, we have used Milgro Full Cream Milk Powder in the batter, provided to us by one of our partners, ADK General Trading. Milgro Full Cream Milk Powder contains calcium, protein, vitamins, minerals, and iron, and can be used to make easy, creamy, instant milk. This milk powder is also perfect for making tea, coffee, and different milk-based desserts too.

You can use the Gannamart App to get Milgro Full Cream Milk Powder or get in touch with ADK General Trading on their Viber hotline 736-3663.

Serving size: 10-12 cupcakes

Ingredients:

For the cupcakes

• ½ cup Milgro Full Cream Milk Powder
• 1 cup flour
• 2 tsp baking powder
• ¼ tsp salt
• ¼ cup softened butter
• ½ cup sugar
• 2 eggs
• 1/3 cup milk (1 tbsp Milgro Full Cream Milk Powder mixed with 1/3 cup water)
• 1 tsp vanilla essence

For the buttercream frosting

• ½ cup butter (at room temperature)
• 1 cup powdered sugar
• ½ tsp vanilla essence
• 2 ½ tbsp whipping cream or heavy cream

Instructions:

1. First, sift together ½ cup Milgro Full Cream Milk Powder, 1 cup flour, 2 tsp baking powder and ¼ tsp salt into a large mixing bowl and set aside.
2. Then, add ¼ cup softened butter to another large bowl. Using a hand-held electric mixer, mix at medium speed for around 10-15 seconds or until it becomes smooth and creamy.
3. To the butter, add ½ cup sugar and continue mixing at medium speed until the sugar is fully combined with the butter. For us, this took around 1 minute.
4. Next, crack in 1 egg and mix just until combined. Then, add in the other egg and continue mixing at medium speed for 2 minutes or until the batter becomes fluffy and pale yellow in colour. While mixing the batter, scrape down the sides of the bowl at intervals so that there isn’t any ingredient that isn’t mixed well.  
5. After that, add around 1/3 of the flour mixture to the bowl and gently fold using a spatula until combined.
6. Then, add half of the 1/3 cup milk and fold again until just combined.
7. Continue adding and folding in 1/3 of the flour mixture and milk alternatively this way until completely combined. The last addition to the batter will be the flour mixture.
8. Lastly, mix in 1 tsp vanilla essence and gently fold until combined. Make sure to not over mix the cake batter as this will result in dense cupcakes. The cake batter is now done.
9. Preheat the oven at 175 degrees for 10 minutes.
10. Arrange 10-12 cupcake holders in a rectangular tray, leaving some space in between. Then, add around ¼ cup of the batter into each cupcake holder.
11. Place the tray in the middle rack of the oven and bake for around 25- 30 minutes at 175 degrees. When the cupcakes are baked, a toothpick inserted into the centre of the cupcake will come out clean.
12. To prepare the buttercream frosting, first whip ½ cup butter using a hand-held electric mixer on low speed for around 30 seconds, until it becomes soft and fluffy. For a smooth and light buttercream, make sure that the butter is at room temperature and has softened completely before whipping it.
13. To that, sift 1 cup powdered sugar and whip again for around 1 minute or until well combined. As whipping powdered sugar can get a bit messy, first use a spatula to gently mix it into the butter before whipping with the mixer.
14. Next, add in ½ tsp vanilla essence and 2 ½ tbsp whipping cream or heavy cream and give it a final mix for another 30 seconds. This will give the frosting a nice, creamy texture instead of being grainy.
15. Lastly, pipe or swirl around 2-3 tbsp of the buttercream on top of each cupcake. Make sure that the cupcakes have completely cooled down before this step, as the buttercream may melt otherwise.