Home > Cupcakes > Easy Vanilla and White Chocolate Cupcakes

Easy Vanilla and White Chocolate Cupcakes

By: Leigh Sexton - Updated: 10 Sep 2010 | comments*Discuss
 
Cupcakes White Chocolate Vanilla Fairy
CakeUlator Information Graphic

Making cute cupcakes is easy, although you need to understand the principles of cooking individual cakes before you begin.

While the Classic Method of creaming cakes is to mix the butter and sugar - beating fast until they become light and fluffy, then add the beaten egg mixture, blending thoroughly before folding in the flour - for small cakes you can achieve equally good results by simply putting all the ingredients in a large mixing bowl and beating together. You can also use a food mixer or processor to create the sponge. This works because the surface area of each cake is very small so there’s almost no chance of them sinking in the middle. For larger cakes you have to take greater care to incorporate air into the mixture to avoid sinkage.

If your cakes have added fruit or other ingredients classed as ‘dry’ like nuts or chocolate chips, add them by hand at the end of the sponge creation process and fold them in gently, using a figure of eight movement with your spoon or blending tool.

Cupcake Size?

There are two potential small cake sizes in the UK, fairy cake sized, or Muffin sized. In America the only cake cases available are muffin sized and that’s the traditional size for cupcakes, which are like a larger version of the classic British fairy cake. Whichever size you use, never fill the case more than two-thirds full with the uncooked cake mix as it will rise as it cooks.

The usual oven temperature for cooking cupcakes is 190ºC, 375ºF or Gas Mark 5 although if you have a fan assisted oven, you need to reduce the temperature appropriately – finally, fifteen minutes should be the right cooking time, but you do need to keep an eye on little cakes as they can overbake very swiftly.

Vanilla and White Chocolate Cupcakes

These little cakes are simple to make and very tasty – they are an ideal starting point for learning how to bake cupcakes. They take fifteen minutes to prepare and fifteen minutes to bake. Makes twelve individual cupcakes or make produce up to eighteen fairy cakes.

Ingredients

  • 100 grams softened butter or baking margarine (don’t use low fat spreads as they don’t have enough fat content to bake well)
  • 110g (4oz) caster sugar
  • 110g (4oz) self-raising flour
  • 2 eggs – lightly beaten
  • ½ teaspoon vanilla essence

Method

  • Preheat the oven to 160°C or Gas 5. Set 12 muffin cases or 18 fairy cake cases in a tin.
  • Using the method described above, mix the fat, sugar, eggs and flour together, then add the vanilla essence, folding it through the rest of the mixture. You’re aiming for a soft dropping consistency so if your mixture seems a little dry at this point, add a teaspoon of lukewarm water and fold in.
  • Bake for between ten and twenty minutes, checking at the ten minute point by inserting a cocktail stick into the highest part of one of the cupcakes. If it comes out clean, the cakes are cooked but if it has wet mixture along it, then the cakes need a few minutes more.
  • When cooked, lift the cakes, in their cases, out of the tin and leave on a wire rack.

White Chocolate Icing

The key to having Perfectly Decorated Cupcakes is to allow them to cool completely before you start to ice them. Even little cakes can hold onto their inner heat for a long time so it’s best to allow at least four hours after baking before starting to ice cupcakes. Even better is to let them stand overnight.

  • 110g (4oz) white chocolate
  • 140g (5oz) unsalted butter
  • 140g (5oz) icing sugar

Begin by melting the chocolate in a glass bowl over a pan of gently boiling water, or by placing it in a microwave safe bowl and heating it on High for 1½ minutes giving it a good stir at the halfway point. Remember that white chocolate has a lower heating temperature than milk or plain so it scorches very easily. Leave it to cool.

While it’s cooling, beat together butter and icing sugar in a large bowl until creamy and light. You can do this is a food processor if you prefer as it’s quite a long task. Then fold in the chocolate. This icing can be kept for up to two weeks if covered and chilled in the fridge, but if you’re chilling it, you need to bring it back to room temperature before icing the cakes.

When the cakes are fully cold, spread or pipe the room temperature icing over them and decorate with white chocolate buttons or edible glitter.

You might also like...
Share Your Story, Join the Discussion or Seek Advice..
Why not be the first to leave a comment for discussion, ask for advice or share your story...

If you'd like to ask a question one of our experts (workload permitting) or a helpful reader hopfully can help you... We also love comments and interesting stories

Title:
(never shown)
Firstname:
(never shown)
Surname:
(never shown)
Email:
(never shown)
Nickname:
(shown)
Comment:
Validate:
Enter word:
FIND LOCAL CAKE MAKERS AND SUPPLIERS...
IN TOWN / POSTCODE:
Latest Comments
  • CakeBaker
    Re: Making and Decorating Cake Pops for Adults
    jan - Your Question:How long will cake pops lastOur Response:This depends on what you make and d
    9 February 2017
  • jan
    Re: Making and Decorating Cake Pops for Adults
    how long will cake pops last
    7 February 2017
  • CakeBaker
    Re: How To Freeze Cakes
    Non - Your Question:Now being mid Januaary and having made two Christmas cakes, marzipaned and Iced (Ready rolled) I have an entire cake…
    18 January 2017
  • Non
    Re: How To Freeze Cakes
    Now being mid Januaary and having made two Christmas cakes, marzipaned and Iced (Ready rolled) I have an entire cake untouched! How can I…
    17 January 2017
  • CakeBaker
    Re: Creating a Perfect Strawberry Jam
    glyns - Your Question:Good comments ,iam a newby just got my maker bread was good ,jam was good trying a fudge cake now ,it…
    9 January 2017
  • glyns
    Re: Creating a Perfect Strawberry Jam
    good comments ,iam a newby just got my maker bread was good ,jam was good trying a fudge cake now ,it does smell devine hope…
    7 January 2017
  • Petticoats
    Re: The CakeUlator Cake Costing App
    Hi can you tell me how much will this cost me please?
    2 January 2017
  • CakeBaker
    Re: Scottish Dumpling
    Bobby - Your Question:What cloth should I use for my clootie dumpling? I have tried this method but water got inside the mixture. And do you…
    14 December 2016
  • Bobby
    Re: Scottish Dumpling
    What cloth should I use for my clootie dumpling? I have tried this method but water got inside the mixture. And do you cover the whole mixture…
    13 December 2016
  • Yorkie
    Re: CakeOmeter: Convert Baking Tin Sizes
    I want to make a Christmas Cake in a 2lb loaf tin but can only find recipes for round or square cakes. Which size recipe…
    14 November 2016
Further Reading...
Our Most Popular...
Add to my Yahoo!
Add to Google
Stumble this
Add to Twitter
Add To Facebook
RSS feed
You should seek independent professional advice before acting upon any information on the CakeBaker website. Please read our Disclaimer.