Whisking It



August 2013

The perfectest ever vanilla cupcakes. Ever.

Written by , Posted in Sweet Treats

Not that I am my own publicist (pff, like I will ever in my life have my own publicist.) BUT I am going to self promote here. These cupcakes were seriously one of the best gosh darned things that have EVER ever ever ever come out of my kitchen. Perfect. Light, fluffy, like really fluffy, sweet, vanilla-y (like seriously vanilla-y), moist… just delicious. I was super proud. Like a mom. I mean a mom can be really insanely proud of her kid, and she made that, so I am insanely seriously proud of these, and I made them. That’s not narcissistic. Not at all. Hey, listen, lets be real, anyone with a blog has to be a little narcissistic right…. ?

So tonight I am going to my first ever FEAST. event. I am a committee member now, and I do their graphic design work, so you will be hearing a lot more about them over the next couple of months (I hope, unless I get fired for being a narcissistic nutcase. Kidding! Not really. Well sort of.) Anyway I will see what I can put up here in terms of branding.. I mean they are super cool, they raise funds to put kids that can’t afford it through culinary school. Tonight is a cooking class, we will be learning Thai cuisine! So I am pretty sure there will be some noodles and spring rolls popping up here over the next few weeks. When I am cheating on my gluten-free diet of course.

Speaking of – these cupcakes are in NO way gluten free, but if you substitute the cake flour for gluten free flour mix I am sure that they will rock your gluten free world just as much as them normal folks who can eat whatever without getting sore tummies……… pff.

I am looking at moving over to WordPress sometime soon, and then I will create a format/template thingy where I can separate the recipe in the post and have it look a bit different and be printable or something so that its more user friendly.

RECIPE: (makes 30 cupcakes) – just halve it for a 12 cupcake batch



3 cups cake flour
2 cups sugar
2.5 tsp baking powder
1 tsp salt
1 cup butter (softened – not melted!)
3/4 cup milk
5 eggs
2 tsp vanilla essence
1 vanilla bean


1.5 cups icing sugar
100 gr butter
1 vanilla bean
2 tsp vanilla essence
5 tbs heavy cream (double cream/thick cream)
Colouring (I used the gel food colouring, blue, from the Chefs ‘n Icers in Sandton)

Cake method:

*preheat the oven to 180*

Mix all the dry ingredients together in a large bowl.
Beat in the butter.
Add the eggs, milk, and vanilla essence. Add the bean paste (I watched a video on how to get the bean paste stuff out in a video here, but she takes REEEEAAALLLYYY long to get to the point.)
Beat with an electric hand mixer for 2 minutes.
Line your muffin pan with cupcake papers.
Spoon the mixture into the holes so that they are 3/4 full.
Bake for 20 minutes – or until a cake tester comes out clean.

Icing method:

Beat the sugar and butter together until light and fluffy.
Add your bean paste & essence, then the cream. Finally add a couple of drops of colouring and beat for one or two minutes.

Once your cupcakes are totally cool you can ice them. I used a flat teeth icing tip (excuse my terminology…) and piped from the top going around to make a flower!


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