I Was Thrown Into an Unknown Manga - Chapter 2

Classic Easy Vanilla Cupcakes
This standard recipe uses a simple creamed-butter base to ensure a soft texture.

Overview

• Prep time: 15 minutes
• Cook time: 15 minutes
• Yield: 12 cupcakes

Ingredients
For the cupcakes:

• 110g unsalted butter, softened at room temperature
• 110g caster sugar
• 2 large eggs
• ½ tsp vanilla extract
• 110g self-raising flour
• A pinch of salt

For the simple buttercream:

• 150g unsalted butter, softened
• 300g icing sugar
• 1 tsp vanilla extract
• 3 tbsp milk

Instructions

1. Preheat your oven to 180°C / 160°C Fan / Gas 4 and line a 12-hole cupcake tin with paper liners.
2. Cream the butter and sugar together in a bowl using an electric hand mixer or a wooden spoon until the mixture is pale, light, and fluffy.
3. Whisk in the eggs one at a time, mixing well after each addition to prevent the batter from splitting.
4. Add the dry ingredients and vanilla. Stir in the ½ tsp of vanilla extract, then fold or whisk in the self-raising flour and a pinch of salt until just combined. Do not overmix.
5. Bake. Spoon the batter evenly into your 12 cupcake liners. Bake for 15 minutes until golden brown and a toothpick inserted into the center comes out clean. Transfer them to a wire rack to cool completely.
6. Make the frosting. Whisk the 150g of softened butter until smooth, then slowly add the icing sugar, 1 tsp of vanilla extract, and a pinch of salt. Once mixed, beat in the milk until the frosting is light and spreadable. Pipe or spread onto your cooled cupcakes.

Tips for Success

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. Cold butter won’t cream properly with the sugar, leading to dense cakes.
• Fluffiness Trick: Beating the butter and sugar until it changes from yellow to a pale cream color incorporates air, making the cupcakes lighter.