Vanilla Cupcakes

Name: Vanilla Cupcakes
Prep time: 15 min
Cook time: 25 min
Yield: 12-15
Cuisine: Australian

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roubashahin.com.au

Desserts

Soft, fluffy and pretty as a picture — these classic butterfly cupcakes never go out of style.

PREP TIME

15 minutes

COOK TIME

20–25 minutes

SERVES

12-15

About this recipe

There are some recipes that never go out of style — and sweet vanilla cupcakes are one of them. These soft, moist cupcakes filled with vanilla whipped cream and dusted with icing sugar are the kind of thing that stops people mid-conversation the moment they hit the table. Pretty as a picture and genuinely easy to make, they are everything a good cupcake should be.

This recipe came to me from my cousin during one of those relaxed kitchen sessions I love so much — the kind where someone just starts cooking and you end up with something magic. Her butterfly vanilla cupcakes are the ones everyone in the family requests, and once you make them, you’ll understand why. What’s more, you can add a spoonful of jam to the filling and take the whole thing to another level.

Sweet vanilla cupcakes are perfect alongside a cup of tea — I have a beautiful guide to tea in the Middle East if you’d like to explore that. That said, if you’re in the mood for something a little more indulgent, my Easy Raspberry Chocolate Cupcakes are a gorgeous option, or for a no-bake spin, the No-Bake Black Forest Cakes are always a crowd-pleaser. For a more traditional take with a Middle Eastern twist, the Salted Orange Semolina Cakes are well worth your time.

Ingredients

Cupcake Batter

4 eggs
1 3⁄4 cups caster sugar
200 grams butter, softened
2 teaspoons vanilla essence
2 3⁄4 cups self-raising flour, sifted (420 grams)
1 cup milk

Vanilla Whipped Cream

500 ml thickened cream
3 tablespoons icing sugar
2 teaspoons vanilla bean paste

To finish

Icing sugar, for dusting

Notes from Rouba

Use softened butter — not melted. It needs to cream properly with the eggs and sugar to get that light, fluffy texture.
Beat the eggs and sugar for the full 7 minutes. This step is what makes the cupcakes so airy and pale — don’t rush it.
You can add a dollop of jam to the cupcake before spooning over the cream — strawberry or raspberry both work beautifully.
Make sure the cupcakes are completely cool before you fill and top them, or the cream will melt.
Vanilla bean paste gives the cream a beautiful flavour and those gorgeous little flecks — but you can swap it for essence if you like.

Method

Step 1. Beat the egg mixture

Preheat the oven to 160°C (fan-forced) (180°C conventional) (320°F). Line a standard cupcake tray with paper cases.

Using an electric mixer on high speed, beat the eggs and caster sugar together for approximately 7 minutes, or until the mixture has doubled in size and turned a very pale yellow. Add the softened butter and continue to beat until the mixture is light and fluffy.

Step 2. Add the flour and milk

Add the sifted flour and vanilla essence to the bowl alternating with the milk on low speed until a smooth batter forms. Divide the mixture evenly between the paper cases, filling each approximately two-thirds full.

Bake for approximately 20 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely in the tray.

Step 3. Make the vanilla whipped cream

Place the thickened cream, icing sugar and vanilla bean paste into a clean bowl and beat with an electric mixer until soft, billowy peaks form. Be careful not to overbeat.

Step 4. Assemble the butterfly cupcakes

Using a small sharp knife, cut a circle from the top of each cooled cupcake at a slight angle and lift it out. Slice each circle in half to create two "wings" and set aside. Spoon a generous amount of vanilla whipped cream into the hollow of each cupcake. If you'd like to add jam, place a small dollop into the hollow before the cream. Gently press the two wings into the cream at an angle so they sit upright. Dust generously with icing sugar just before serving.

A FEW THINGS YOU’LL WANT TO KNOW

Can I make these ahead of time?
You can bake the cupcakes a day ahead and store them in an airtight container at room temperature. Whip the cream and assemble them on the day you plan to serve them — the cream is best fresh and the icing sugar will dissolve if left too long.

Do I need to use vanilla bean paste or can I use vanilla essence?
Vanilla bean paste gives the cream a more rounded flavour and those pretty little specks that look so beautiful against the white cream. That said, vanilla essence will work if that's what you have on hand — just keep the same quantity.

Can I add jam and if so, which type works best?
Absolutely — and I highly recommend it. A small spoonful of strawberry or raspberry jam placed into the hollow before the cream adds a lovely sweet-tart contrast. It takes these from delicious to next level.

Why do I need to beat the eggs and sugar for 7 minutes?
This is the step that gives butterfly cupcakes their light, airy texture. The extended beating incorporates air into the mixture, which is what makes the crumb so soft. Don't be tempted to cut it short — it's worth every minute.

Can I freeze these cupcakes?
The best way to freeze them is unfilled. Allow the cupcakes to cool completely, wrap each one tightly in plastic wrap, and store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before filling and assembling with the cream.

Can I use a stand mixer?
A handheld electric mixer is what I use for this recipe and it works perfectly. If you do have a stand mixer, that works just as well — just scrape down the sides of the bowl a couple of times as you go.

Can I make the cream ahead of time?
The vanilla whipped cream is best made fresh just before you assemble the cupcakes. Whipped cream loses its volume and can become watery if it sits too long, so I'd recommend whipping it up on the day you plan to serve them.