What could be a better excuse to bake than a day to celebrate friends who are like family? Friendship Day, falling on 3rd August this year, is more than just a day to catch up, it's a call to sit back, smile, and bask in the presence of those who've been with you every step of the way. This year, rather than the usual outing and gift cards, why not bake something quick and home-made, together?
Basic vanilla cupcakes, that lingers in memory for a long while. There is something to be comforted by about a gently soft, warm cupcake made at home, mixed with care, baked with patience, and shared with love. The best ever vanilla cupcake recipe does not require expensive and out-of-the-way ingredients or intimidatingly long-to-remember toppings. It requires good-quality pantry staples and a few attentive tricks to produce the best results.
Baking these cupcakes with friends makes the day more special. Laughter during mixing, tales while frosting, and the scent that wafts through the kitchen, these are the small pleasures that unite you all together. This recipe is not only cake, it's about sharing stories, taking time, and baking something genuine.
Ingredients
Method
If your butter is hard or your eggs are refrigerator-cold, the batter will not mix as nicely, and your cupcakes may become dense or uneven to the touch. Leave your eggs, milk, and curd at room temperature for 20–30 minutes before you bake. This little step makes the ingredients mix smoothly and maintains the cupcakes' softness in the center. Even sugar mixes better when all is not cold.
Sifting the flour with soda and baking powder may seem like a waste of time, but it does something more than you imagine. It not only makes dry ingredients limp-free, but also allows air to penetrate the dry mixture. This air provides lightness to the batter, allowing the cupcakes to rise lightly and evenly. If you are baking in humid weather, this becomes even more important.
Rather than store-bought sour cream or buttermilk, thick plain curd is a perfect substitute here. It makes the crumb soft without softening the batter. Also, curd lends a very subtle tang that offsets sweetness perfectly. If your curd is watery, strain it slightly using a muslin cloth or rest it in a fine sieve for 10 minutes before using.
One of the most common errors when making cupcakes is overmixing. After adding the flour, be content with mixing just enough to get it all together. Continue stirring or beating at this point, and the gluten develops too much, and the cupcakes become hard or dehydrated. Spatula and slow folding motions, gentle fingers create soft cupcakes.
Your oven may read 170°C, but if it is running hotter on the inside, the cupcakes could rise too quickly and crack, or become overbaked. If you do not have an oven thermometer, heat for a minimum of 15 minutes and place the tray in the middle of the oven. Do not open the door in the first 10 minutes. If your oven does not heat evenly, turn the tray halfway for consistent baking.
When you make vanilla cupcakes, the vanilla provides the dominant flavor. Forgive the artificial essence if you can and use premium vanilla extract. A small bottle lasts a long time and has a huge impact. You might even scrape a vanilla pod if you have one, it gives a depth worth the trouble. The better your vanilla, the better your cupcake.
Warm cupcakes might smell tempting, but cutting or frosting them too soon can spoil the structure. Let them cool completely on a wire rack, this helps set their shape and also keeps any toppings from melting or sliding off. If you’re topping with whipped cream, chill the cream and only frost just before serving.