Recipe: Vanilla Buns for Cupcakes
Recipe by Rosie Morgan
Pink Haired Pastry Chef
A WORD FROM THE CHEF
These vanilla buns, or sometimes called fairy cakes, are a simple staple baking recipe. They don’t rise or dome too much so are perfect to add icing to. You can add a simple water icing and sprinkles for a simple finish, pipe buttercream on top for cupcakes or slice the top off and add jam and cream to make butterfly buns. This recipe makes 12 buns.
INGREDIENTS
110 grams butter - soft, room temperature
110 grams caster sugar
Two whole eggs
130 grams plain flour
1tsp baking powder
30 grams milk
1tsp vanilla
METHOD
Preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
Add all the ingredients to a large mixing bowl or the bowl of a stand mixer.
Beat all ingredients together for two to three minutes until the batter is smooth.
Place cupcake liners into the cupcake tin. To prevent a wet bottom on the cases, you can use two liners for each.
Using the ice cream scoop or a piping bag, fill the cases to about 2/3 full. You can also use two large spoons for this. Use a small spoon to spread the batter out evenly if needed.
Bake for 15-20 minutes, making sure to turn the tray and check halfway through. They are ready when they have turned an even light golden brown colour around the edges and when skewered with a toothpick, the toothpick comes out clean. Allow to cool before icing. Cooled leftovers can be stored in an airtight container for up to five days.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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