Vanilla cupcakes
Michelle Phetlhe | Tuesday November 7, 2023 09:55
Often, after what feels like a lucky successful bake to me, my husband always indirectly affirms me, by pointing out how I really don’t give myself enough credit for my baking skills, whilst him and our boys enjoy the fruits of my labour. Nnyaa today I’m content. Pelo yame e tshweu, bosweu jwa lephoi (shout out ATI...lol). I’m excited to bake many more batches of these. I used cream cheese to frost them because it is what I’m most comfortable with. I use cream cheese for my 2i Nutriday cinnamon rolls, carrot cake and three minute microwave red velvet yoghurt cake, (check it out on the ChellzKitchen Facebook page). Now back to these exciting cupcakes.
The weather switched up this week, from blistering heat, to scattered rains, overcast and right out cold some days. It’s pretty interesting how certain weather can evoke a craving for cooking or baking a very specific food. It goes as far as cravings that come out of nowhere. There’s been so many times I have logged on to the socials when it’s nippy outside or there is a light drizzle and every second person will be talking about wanting magwinya and mafresh or marapo, bo mokwetjepe jaana. The sun was out this morning and I left the house looking super cute, only for it to change towards noon. There was a light drizzle that didn’t let up and it brought about a chilly breeze too. Had I been dressed appropriately perhaps I wouldn’t have minded it all that much. When we finally got home from open day at our kids’ school (we were only there as our second born was charged with displaying high quality of development catered for by the institution, alongside other brilliant minds in his class), I was tired and cold but still needing to feed the boys. I made simple mince sandwiches for lunch and later after I had cat nap I was inclined to bake something quick and simple. This my friends is how I discovered these vanilla cupcakes. This recipe creates cupcakes with a professional bakery - finish if I do say so myself. They are not crumby, but are rather tender, fluffy and super moist.
INGREDIENTS 1 cup cake flour 1 1/4 tsp baking powder Pinch of salt 3 small eggs 3/4 cup sugar 1/4 cup butter 1/2 cup milk (warm) 2 tsp vanilla essence 1 1/2 tsp oil
INSTRUCTIONS Preheat oven to 180°C. Place shelf in the middle of the oven. If you don’t have a shelf, use a cake tin as a prop. Place cupcake liners in a standard muffin tin. Whisk flour, baking powder and salt in a bowl. Heat milk-butter in the microwave, one minute on to melt butter. In a separate bowl, beat eggs for 30 seconds. While beating, add sugar and whist till well incorporated. Pour the milk mixture into the egg batter Add flour bit by bit until the flour is just mixed in. Once you can’t see flour, stop straight away. The batter should now be smooth and pourable. Fill 12 muffin tins 2/3 of the way up. Easiest to use a standard ice cream scoop. Bake for 20 minutes or until golden and toothpick inserted into middle comes out clean. Remove from oven. Cool completely before icing with frosting.