November 8, 2011

Crabapple Vanilla Cupcakes

Earlier this week we had a lovely email from a lady in America who found Little Housewife via a comment we placed on a blog post over at Glorious Treats.  The blog we commented on was about the ultimate vanilla cupcake recipe and I suggested they try the Crabapple Bakery Vanilla Cupcake recipe. The recipe is featured in the 2007 edition of "The Crabapple Bakery Cupcake Cookbook" and is my "go to" cupcake recipe.

Not only is it gorgeously moist and tasty but it yields a whopping 24-30 cupcakes and they freeze and defrost beautifully.  All of the recipes in this book are amazing and I highly recommend in investing in a copy for your cookbook collection.  Shannon (the lovely lady mentioned above) asked if I would mind sharing the recipe with her which I was more than happy to do.  (I always think the best recipes are the ones we share and pass between family and friends) and I thought you might like to try it too...

Crabapple Bakery's Vanilla Cupcakes
Makes 24
Keeps 2 days
Freezes 2 months

2 3/4 cups plain flour
2 teaspoons baking powder
200g softened unsalted butter
1 3/4 caster sugar
4 eggs
1 tablespoon vanilla extract
1 cup milk


Preheat oven to 170.  Line two 12 hole muffin trays with cupcake papers.

Sift together the flour and baking powder.  In a separate bowl, cream the butter for 1-2 minutes.  Add the caster sugar a third at a time, beating for 2 minutes are each addition.  After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved.  Add eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy.  Add the vanilla extract and beat until combined.

Add a third of the flour to the creamed mixture and beat on a low speed until combined.  Add half of the milk and beat until combined.  Repeat this process.  Add the remaining third of the flour and beat until thoroughly combined; do not over beat as this will toughen the mixture.

Spoon mixture into cupcake papers, filling each about three-quarters full.  Bake for 18-20 minutes or until a fine skewer inserted comes out clean.  Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.

1 comment:

  1. Hi,

    I'm passing by to look at your beautiful cupcake recipe and just found out that your blog is absolutely gourgeos.Both your family and your works is beautiful.I have a friend who's studying in Auckland too and I feel interested to know that she's living in the same city with my favorite blogger :-)

    It's a pleasure to know your blog!