Sometimes I just want sugar. Any form. Any colour. When there’s nothing in the cupboards, I absolutely just have to bake something. Anything. Anytime. I’ve been known to make cakes at midnight…and eat them an hour later. Sad I know.
One of my
favourite vanilla cupcake recipes based on the vanilla fairy cake recipe from the
Peyton and Bryne British Baking book. It’s
an easy and quick recipe which produces a light and relatively moist crumb.
I also threw in the squishy raspberries from the back of the fridge that no one wanted to eat.
I also threw in the squishy raspberries from the back of the fridge that no one wanted to eat.
This is
what I used:
100g
softened unsalted butter
175g home-made vanilla sugar
2 medium eggs
150 self-raising flour
2 tsps vanilla extract (I like a strong vanilla hit)
60ml natural yogurt
Roughly 150g of squishy raspberries
12-hole cupcake tray lined with 12 cupcake cases
175g home-made vanilla sugar
2 medium eggs
150 self-raising flour
2 tsps vanilla extract (I like a strong vanilla hit)
60ml natural yogurt
Roughly 150g of squishy raspberries
12-hole cupcake tray lined with 12 cupcake cases
What I did:
2. Preheat the oven to 170C
3. Cream the butter and sugar until pale, light and fluffy using an electric appliance if you still want to have some feeling left in your arm after this
4. Add the eggs to the creamed butter and sugar and mix well
5. Add the vanilla extract and yogurt to the batter and mix well (lots of mixing going on…)
6. Fold the flour into the batter
7. Drop 1 to 2 raspberries into each hole in the cupcake tray.
8. Fill each cupcake case two-thirds full
9. Bake for about 15 minutes or until a skewer comes out relatively clean. A few crumbs might cling to it but it should be fine.
10. Dust with icing sugar or decorate as you please
The
cupcakes smelt beautiful while cooking and came out a little sunken due to the
moisture in the raspberries – so I hid them under a mountain of …raspberries!
Heaven.
Anyone else
with a sugar addiction?
