Vanilla Cupcakes Would Make Great Blueberry Muffins

I still remember my first cupcake experience. It was a sunny afternoon by the pool. Well, I was in Jeddah and every afternoon was a sunny one by the pool. Except one. In the fifteen months I lived in Saudi Arabia, it rained once. But when it rains in Saudi it really rains. But back to the cupcakes. One of the other mums (mine does not, has not and will never bake) brought a Tupperware container filled with these strange little cakes nestled in tiny paper cups. I remember them being utterly delicious and every cupcake I’ve tasted since then has never been able to live up to that first bite.

But I’ve been going slightly stir-crazy this week and I decided to try my hand at cupcakes. I dove into my Cake Days cookbook from the Hummingbird Bakery. The only time you will find whole milk in my fridge is when I am trying one of their recipes. I went for the vanilla cupcakes because I had an urge to make frosting.

I’m not quite sure how I feel about them. They are very light and even three days later they haven’t gone dry. But as far as flavour goes … They do need just a hint of frosting. My son bit into one, chewed for a few moments with a very speculative look on his face, and then gave me his verdict.

‘If you added blueberries they would make amazing muffins. Or chocolate chip muffins.’

He’s right. It’s a wonderful basic recipe that you can add your own twist to. So next time I get this recipe out, it will be for blueberry muffins.

You will need:

80g soft butter
280g sugar
240g flour
1 tbsp baking powder
A pinch of salt
2.5dl whole milk (about 1.25 cups)
1/2 tsp vanilla essence
2 eggs

Mix butter, sugar, flour, baking powder and salt with a mixer on low speed. It needs to look like breadcrumbs,

Mix milk, vanilla essence and eggs together in a jug. While the mixer is still running, add 3/4 of the milk/egg mixture and turn it up to medium speed. Wipe down the sides and add the rest of the mixture. Mix it together on medium speed until its smooth and homogenous.

Fill the cupcakes about 2/3 of the way up and bake at 190C for around 12 minutes. (Recipe says 18 – 20 minutes but Super Oven lives by its own rules.)

I used a Betty Croker recipe for the frosting.

Yes, I still need a lot of practice at that but it’s a work in progress. Bear with me for now.

Happy Sunday!

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