Any kind of cupcake is good isn’t it? I would take pretty much any flavour of cupcake.
Sometimes though, you can’t do any better than a really well baked Classic English Vanilla Cupcake. Simple but sublime.
There are no complicated, hard-to-find ingredients, just good old butter, sugar, flour and eggs… and some vanilla. A Victoria Sponge in cupcake form.
At the time of making this tutorial, I had just bought the most pretty, new bakeware. Look at my bowl(!) and my scales, sometimes I just look at them for fun. The scales come in pink too and I used every fibre of my being to not add the pink to my basket. I have too much pink and needed to class it up a bit with a soft blue.
When I posted my new buys on Instagram, I had people asking me where I got them so here are some affiliate links for exactly where you can get them too.
This is my beautiful blue bowl and it has ‘Good Things Come To Those Who Bake’ embossed into it, I also bought this slightly smaller yellow bowl which has ‘Bake Me Happy’ embossed onto it. And these are my scales in blue and the same ones in pink. Gorgeous lovely things. This was the most excited I’d been for a parcel in a long time!
I also treated myself to a new hand mixer because my other one was getting a bit tired. I went for this Breville hand mixer. In pink. What?! I went for blue and yellow everything else, I can have this in pink! The colour is actually called Strawberry Cream, which it utterly irresistible.
Before we start, I have to let you in on the best tip ever for baking cupcakes. Bake all cupcakes at 140C! Yes, they take a bit longer to bake but it’s so worth it when they come out with lovely, even flat tops.
This is my ice cream scoop that I use to measure out my cupcakes. It helps me keep them nice and even, and is much cleaner than using two spoons!
My cupcake tin is this one here.
Please let me know how you get on if you try these cupcakes and don’t forget to check out the buttercream recipe!
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