Thursday, 14 June 2012

Cupcake recipe!

This cupcake recipe was given to me by Nikki Palmer -  who was the inspiration behind my cupcake decorating journey. Thank you Nikki!

It is a quick and easy vanilla recipe that produces up to 36 cupcakes. I have also used it to make one giant cupcake - it's the perfect amount of batter. And for a layer cake. Because it bakes pale, it's a great cake to use for rainbow layers, or an ombre'd effect.

The cupcakes rise flat or with only a slight dome - which is handy for certain styles of decorating (especially covering with fondant).  The batter is fine if left on the counter waiting for some space in the oven.
Don't overcook!

Vanilla Cupcake Recipe
Recipe from Nikki Palmer

4 eggs
2 cups Castor sugar

2 cups cake flour
2 tsp baking powder

1 cup milk
1/4 cup vegetable oil
2 tsp vanilla extract


Set the oven temp at 175'C

Mix the milk and oil together in a jug, and heat in microwave for 2 min on high. Set aside for 15 minutes, then add the vanilla.

Place the sugar and eggs in a mixer, and beat on high for 6 minutes, until pale and fluffy.

Sieve the flour and baking powder into two separate bowls.

Add 1/3 of the flour to the egg mix, then half the milk mix; gently blend. Add another 1/3 of flour, then the rest of the  milk mix; gently blend. Finally add the rest of the flour and then the baking powder.
Mix until just combined.

Use a 1/4 or 1/3 cup measuring cup to fill your cupcake case lined muffin tray.
Bake for 15-18 minutes.

These cupcakes need to be covered with icing as soon as they are cool, or frozen if not used immediately.  Left unfrosted, their surfaces become tacky in a short space of time.



  1. Where has this recipe been all my life? Best vanilla cupcakes I've ever made. Thanks so much!!!

    1. Pleasure, Julie! I'm glad you like it - and found it 😉