The Perfect Vanilla Cupcake Recipe | Cupcake Jemma
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- Опубліковано 21 сер 2024
- Looking for a fool-proof, perfect, light and delicious Vanilla cupcake recipe? Then look no further! I'm about to reveal a Crumbs & Doilies classic recipe that you are going to turn to again and again. Don't tell the boss.... oh wait. I AM the boss!
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INGREDIENTS:
125g self raising flour
125g caster sugar
1/4 teaspoon bicarbonate of soda
125g (soft) unsalted butter
2 large eggs (free range because we love chickens)
1 1/2 tablespoon milk
1/4 teaspoon vanilla extract
22 minutes in the oven at 170 degrees centigrade!
Just if anybody wanted to know :)
Thank you!
bless your soul
Uhhhhhh one question what is grams and centigrades??? I prefer it being cups/ tablespoons/teaspoons and for temperature it being Fahrenheit :3
UK measurements. I don't know how to convert grams to cups because cups is the volume of stuff but 170 degrees Centigrade/Celsius is 338 Farenheight.
Thank you! How many does this make?
Okay!!! Written recipe for my fellow Americans!!
1 cup self rising flour
½ cup granulated sugar
1/4 tsp baking soda
1 stick (Plus like 1 tablespoon) butter
2 eggs
1 1/2 tablespoon milk
1 tsp vanilla extract
Sift self-rising flour into a mixing bowl with sugar and baking soda
Add softened butter and eggs
begin to beat on low...then turn up to medium for a minute
While mixing add milk and vanilla
Mix on medium speed for 30 seconds
Divide among 12 paper liners (⅔ to ¾ full)
Bake at 340 degrees for 20 minutes
(If your oven doesn’t like that temperature-or you don’t my little OCD friends-you could probably do 350 for like 15 mintues and keep an eye on them)
Hope this helps!!!
+Margaret Yonce haha. i was thinking the whole time " im to lazy to measure in grams" XD
Um actually it's 1 cup of sugar
+Hailey Flanagan 1 cup of sugar is about 200 grams. So it's a little more than half a cup, but I don't think it's quite an entire cup.
I'm Australian lol
omg tnkx a lot..!!🙏🙏
To prepare the self raising flour,
1 cup of all purpose flour + 1 1/2 teaspoons of baking powder + 1/4 teaspoon of salt
= 125g of self raising flour.
That was indeed v helpful 😇
Hi! But that amount is like 140 grams in the weigh
Oh so thats why my cupcakes went all flat like melted mushrooms
@@JustAnndo mine as well fell flat
Do you still add the 1/4 baking powder on top of this when mixing everything in
I am a small homebaker.. and I must say.. i must have tried over a million cupcake recipes and i can never get them to come out just right.. i tried your recipe just for fun at a house party, with little to no hopes.. AND THEY TURNED OUT AMAZINGGGG
They did not dome,, they were spongy and just the right amount of sweet..
For anybody second guessing her recipe,, dont.. follow her instructions to the T and have yourselves the WORLDS BEST CUPCAKES.. cannot thank you enough ❤️❤️
Omg!! I tried my 7th recipe today ready to start my home bakery, but held back not able to find a good vanilla cupcake. Dense, pale and blah again. Any chance you are from America and can help me convert the measurements?? I’m so excited to try, but not sure how to convert it!
Ingredients:
125g self raising flour
125g of caster sugar
1/4 tsp bicarbonate of soda
125g of unsalted butter
2 large eggs
1&1/2 tbs milk
1/4 tsp vanilla extract
(idk why they aren't in the description but here they are so you dont have to pause every time xD)
Eliza Villarico Thank you
Eliza Villarico thank you! youre an angel! :)
Eliza Villarico thanks xx
thank you xx
Eliza Villarico thankyou
I’ve been baking for over 40 years, and this recipe is the absolute, best ever, recipe for cupcakes. Light, moist, flavourful and just the right size for decorating. They came out perfectly flat, with an even thin crust top and bottom.
I cored my first batch, filled them with Dark Chocolate ganache and piped Caramel Swiss Meringue buttercream on top finished with a Chocolate Button. And it took less time to eat them than to type this post 🤣
Thanks Jemma and team, you’ve changed this bakers life! X
Yum. Would love your recipe for Caramel Swiss meringue buttercream. I know I could google it but from someone making cupcakes this long, I would trust it's good.
Self-Rising Flour: add 1.5 teaspoons baking powder for every 120g or 1 cup all-purpose flour
This is the comment I was looking for. Thank you!
thank you
Willow Scarlette thanks!!!
Thank you!
Could someone pin this. This the comment I was looking for. Thanks!
I had been searching high and low for the perfect cupcake batter recipe, I have tried recipes from various people, even devised my own and could never get the perfect rise/consistency - until now. Yours is PERFECT! All turned out even in texture, rise and colour, no doming or unevenness. Instead of vanilla I added butter toffee flavouring and the cupcakes are divine.
This really helped me as this is what I've found to be the only video on UA-cam that has the measurements in grams and not cups 👍
yeah, normally UK people they use grams instead of cups like american..so if you prefer, search for recipe made by british..
Yes, I love that she uses grams instead of cups. I've tried a few American recipes but they never turn out quite as perfect as I want them to, because I have to convert the measurements and never get it right because of the weight differences.
@@MsMusicfan2 It's SO PAINFUL to convert american recipies, but I've found google to be really helpful. Google "1 cup flour to grams" and you'll usually find weights for different ingredients. Sometimes you'll find a direct converter where you just write the amounts of a special ingredients and it calculates for you. Otherwise: 1 cup = 2,36 dl. 1 dl flour weighs 60 g. So it's 60 x 2,36 and that's 141,6 grams. Just take 140 grams. But yeah, it's a pain in the arse! Especially when you're like me and half the recipe because we're only two person... I should start looking at more recipes from my own country. But there is SO MUCH LESS to choose from. English rules the web. I guess we'll get to practice that maths at least...
s
Grams measurement is always more accurate 😉
I made these for my birthday. The batter was perfection, I almost cried. Thanks jemma for these amazing recipes.
did you put the bicarbonate soda inside? :-)
hey everyone! i was looking for a recipe that was easy, without weird ingredients that i couldn't find in my country, and I can't be more thankful for this one! (plus you use grams and not cups or tbsp)
they're moist but fluffy at the same time, and they're totally delicious. this is my new favorite vainilla cupcake recipe, thank you so so much from Argentina ❤
This recipe is amazing, ive always had problems getting the measurements of each cupcake right and they either don't rise enough or overlap the case. I also watched the 'What Wrong With My Cupcakes' video and taking it all into account this recipe has just given me the best cupcakes I've ever made. Thank You
Yay another great video and recipe to try! But could you please start including an ingredients list in the description box? Thanks!
Never knew cupcakes could be so good, after making these I proceeded to eat the whole batch in one sitting
Elizabeth grace you lair 🙃
Did you use fan forced oven or just top & bottom heating?
Hi, I followed this recipe down to the tee, and even before putting my milk in, the batter was so runny! How do I make it fluffly like yours/hers?
noreen rahman I think it might be the butter. In one of her other videos it said that if the butter is too soft/melted it can make the mix more runny, but I’m not really sure
noreen rahman, could be the butter or watery eggs
Hi, I am 12. I made this cupcakes it was soft and delicious thank you for the recipe.... 😍
I just made these and they are so soft and good. I bought an oven thermometer for accuracy, and I had to set my oven to 370 F for the thermometer to read 170 C (even tho Google’s conversion said 338 F was equivalent). My cupcakes were done in 17 min. If you’re in the US, be sure to check for doneness at least 5-10 min early.❤
How much flour and sugar did you convert it over
I love how Jemma just puts everything into perspective and isn't afraid to be witty and tell you what's up，luv ya❤️
great recipe I tried it and my family loved them! they even asked me to bake more! thanks to Margaret Yonce for the recipe in cups!
Could you please give me the measurements in cups ?
Tried it...Perfect! Absolutely perfect vanilla cupcakes! Easily the best vanilla cupcake recipe I have ever tried!
Is this can keep couple days same shape as when you just make it?
I can not believe how generous you are but I appreciate it so much. I find I’m watching all of you videos.
These are just perfect.
Everyone needs a Jemma
vanila cupcake by jemma
125 gm self raising flour
125 gm caster sugar
1/4 tsp bi carbonate soda
125 gm unsalted soft butter
2 large free range eggs
1 1/2 tbsp milk
1/4 vanilla extract
happy baking..!!😊😊😊
170 degrees for 22 minutes
thank uuu
thank you sooooooo much
bless you!
Bini Mani thanks sooo much!!!!😊😊😊
I made this recipe and they came out so light, fluffy, moist and delicious. Thank you Jemma!
I followed the recipe to the T and instead of baking cupcakes, I made a small cake. To my surprise.. it is exactly like the cupcakes I love.. added a dullop of leftover buttercream! It was yum. I have finished half of it in half a day! Yum yum! Thanks a ton!
I tried this recipie and ohhh boy was it good. my cupcakes were soft,light and moist.I left one on the counter overnight and covered with a clean napkin.wokeup to check on it this morning and it's still perfect. this recipie is a keeper... and oh....I used wheat flour and margarine and it worked perfectly.I also replaced 1/4 TSP of flour with baking powder. I loved the cakes.so thanks a lot....love your videos too..
this recipe so good!!!! It’s very fluffy. I would recommend beating the butter first for a while then adding the eggs and sugar, I noticed it makes it a lot fluffier! 😄thanks for the recipe crumbs and doilies!
Thanks so much! It’s always good to read comments from those who’ve actually tried a recipe.
Question
I’ve tried different recipes that give a reasonable result but the next day they’re rather dry.
How does Jemma’s recipe fare the next day in your opinion?
I followed recipe exactly (American conversion) except baked them at 325 degrees F for about 22 to 23 minutes (due to the conversion of C to F and the fact that Jemma uses a fan-assisted oven). I had a few issues, but made these as a test run for a few different reasons.
Here is my set-up:
>This is the first time I have used self-rising flour in any recipe.
>Testing different paper liners because I ALWAYS have greasy cupcake liners (I've watched the what's wrong with my cupcakes tutorial as well). I used a plain white liner, a brown liner and a colored foil liner. AND, previous cupcake recipes (unless it was a box mix...YUCK!), they ALWAYS stick to the paper.
>Also testing what they will look and taste like after a few days of freezing (will have to remember to post follow-up on that).
>The plain white and brown liners had greasy bottoms, the foil liner didn't (YAY!). Still not sure about this; it might be time to invest in the grease-proof paper!
>I only got 11 cupcakes out of my batter. I believe my butter may still have been a bit cool (it's only 60 degrees F outside today).
>Despite these issues, I couldn't wait to see what they looked and tasted like. The first one I started to take the paper off and the cake was sticking to the paper, so I waited about 15 minutes before trying another one. The paper peeled away beautifully, no bits of cake left behind, the cake was spongy. The taste was GREAT! not too sweet, but sweet enough.
Conclusion: I WILL be making these again! Thanks, Jemma!
Since you did an American version, did you use regular cupcake liners or jumbo cases? 😅
Thank you for being my go to girl . I live in Capetown South Africa. I retired here from UK and started baking for people . started with simple things
And gluten free too but I am not brilliant by any means and if I have a problem especially with the icing
I always go to you. Everything I have taken from your clips has been excellent .the vanilla ones I made today are amazing
Buttercream icing fab and the special chocolate cupcakes were soooo wow. So thank you for helping me along the way and teaching me stuff.
Eve burton Stellenbosch,CapeTown, South Africa .
Made this yesterday and it came out soft and fluffy. I have tried tons of recipes for vanilla cupcakes and this one is that cupcake that is coffee shop worthy. I am so glad i tried.
The way you spoon the batter into the cupcake pan is so satisfying
Beautiful recipe. I was making cupcakes for my daughter's wedding and tried three different recipies and these were the best so threw the others away and made a batch of 50 with this recipe.
I always wondered how you can make so much. Did you multiply the recipe by 4/5 including increase in baking soda?
So good and fluffy!!!!! Love it! I divided the recipe by 2 as I have a smaller oven. I used a hand mixer and still amazing results 🍰
Great recipe! Cupcakes came out perfectly. I added 25g extra for the flour, sugar and butter.
My cupcakes never rise up properly. But with your recipe, guess what, they did!! I found your video verrrry helpful. Thanks a ton!
Did you add anything to keep moist?
the recipe really is perfect! I'd always wanted a light and moist cupcake recipe, tried one too many, never really satisfied and I was a bit doubtful with this one because if it's sheer simplicity, but man! it completely won my heart! my go- to recipe from now on.
thanks jemma!
What to do if i dont have self raising flour
Start with 1 cup all-purpose flour. Remove 2 Tablespoons (16g) so you have 14 Tablespoons total.
Add 2tbsp cornstarch (16gms) to the 14 Tablespoons of flour.
Sift together TWICE. Basically, sift into a mixing bowl. Then run it through the sifter one more time. Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.
From Sally's baking addiction
Oh my god. I just made these on a whim, and they are soooooooooo goood!! Thank you Jemma!!
Literally came out PERFECT. I couldn't be happier with this recipe. No hump, no crispy bits, didn't collapse. Just perfect.
Best cupcakes I've ever made. Plus your confidence and the fact that you make it look so easy had me feel confident as if I bake all the time even though I've never used this recipe before. I have tried sooo many cupcake recipes but none are as good as this one.
I made it today!!! And it came out sooo sooooooo goooooood. Highly recommended!!
I tried lots of cupcake recipes from many UA-camrs but yours is THE BEST... They were fluffy and so tasty, we loved them. I want to try all ur recipes now. Thanks a lot Jemma. Thanks for inspiring me to make cupcakes.
ME AS WELL...THANK YOU JEMMA..❤❤
1 cup self rising flour
½ cup granulated sugar
1/4 tsp baking soda
1 stick (Plus like 1 tablespoon) butter
2 eggs
1 1/2 tablespoon milk
1 tsp vanilla extract
Sift self-rising flour into a mixing bowl with sugar and baking soda
Add softened butter and eggs
begin to beat on low...then turn up to medium for a minute
While mixing add milk and vanilla
Mix on medium speed for 30 seconds
Divide among 12 paper liners (⅔ to ¾ full)
Bake at 340 degrees for 20 minutes
Thank you for always saying free range eggs 🙌🏻 I think that helps people to think about what they are putting into their baking and if they could make a more ethical choice.
it's really perfect, thankyou jemma for the recipe, this is incredibly delicious
I made a batch of these,topped them with vanilla buttercream, brought them to a family lunch... Gone within minutes! These are, indeed, perfect vanilla cupcakes. Thank you, Jemma! :)
I've made alot of vanilla cupcakes over the year an I followed this recipe and they turned out 100% spot on ! I absolutely love cupcake jemmas recipe an method of baking you can't go wrong. Thank you x
I MADE IT AND IT'S ABSOLUTELY DELICIOUS !!!! I loved it , so simple yet so yummy
What to do if i dont have self raising flour
Made the cupcakes and this has been by far the best vanilla cupcake recipe I have come across, it's so perfect and tastes so good with or without the butter cream 😍
This is the absolute best and easiest and quickest cupcake recipe I've seen so far on YT. I've tried many recipes but my cupcake doesn't just cut it. But this was so yummy and soft and buttery and delicious. My family and I polished off the whole set. Guess I'm baking again tomorrow 😁
Oluwatosin Olajide Hi, I tried this recipe to the exact! However, even before putting the milk in, my batter was so runny with just the butter and dry ingredients! Do you think it is the butter I used - Stockwell is the one I used. The butter wasn’t too runny either - perfect consistency like hers. What do you think?
@@noreenrahman3768 Hi. Maybe the butter was too runny? I used cold solid baking butter, not the type used for bread spreads which I left out of the fridge for hours to get a soft butter. And I didn't let it become too soft, there was still a tiny bit of resistance.
Oluwatosin Olajide Okay so my butter was soft to the touch and there was tiny bit of resistance but it was cold and not room temperature, maybe that was the issue.
Thank you for this video and recipe (along with the vid on buttercream!) I’ve gone from never making cupcakes to 36 in one day for my family and friends. Practising my skills before hosting a Macmillan coffee morning in the office 🍰💗
I just tried it. The texture was amazing, so soft and smooth I fell in love with it. Thanks for the recipe Jemma!
On Sept 9 i made this for my 4 yr old and they were absolutely delicious ..I was able to make 12 cupcakes..by adding more milk to the mix and more vanilla They were absolutely perfect very delicious aand moist to perfection ...Thank you so much for the recipe ..For now girls birthdays I will be making this delicious cupcakes saving money ...😁😍😘
Hi Jemma
I just try this recipe... It turn up very well.. The cake was super moist... Thanks for the recipe 😘
Thank you so much for the tutorial! I made delicious cupcakes for the first time! I used buttercream from ur tutorial as well and it tastes so yummy!Pls keep posting awesome vids! Love you!
I just made these for a friend - crazy how fluffy and delicious they were....and I'm not a very good baker;) I'd actually say the best cupcakes I´ve tasted!!!!! Boom!!
+Martina Schultze Did you use a convection oven (fan) or regular oven? Did you lower the temperature or did you bake at 340 degrees F? Thank you.
Jordan M I actually baked these with a regular oven. I baked them at around 340 for exatly 18 minutes. Don't leave them in too long, they will become hard and dry. Put them out when they're still a bit soft. :)
Resep yang sangat bagus, Jemma. Terima kasih banyak. Ini pertama kalinya aku memanggang dan hasilnya luar biasa.
Untuk teman-teman di Indonesia, ini terjemahan resep untuk kalian. Semoga membantu.
Bahan :
- 125 gr tepung siap pakai
- 125 gr gula halus
- 1/4 sdt baking soda
- 125 gr mentega tawar
- 2 butir telur
- 1 1/2 sdt susu cair
- 1 sdt perisa vanila/ekstrak vanila
Cara
1. Campurkan semua bahan kecuali susu dan perisa vanila dengan mixer selama 1 menit. Mulai dengan kecepatan rendah hingga bahan tercampur rata. Lalu mulai ganti ke kecepatan sedang hingga tinggi.
2. Kembali ke kecepatan rendah, masukkan susu dan perisa vanilla. Mulai ganti ke kecepatan sedang hingga tinggi selama 30 detik.
3. Masukkan ke loyang cupcake yang telah dilapisi kertas dengan sendok. Jangan isi terlalu penuh, cukup 2/3 hingga 3/4 tinggi kertas.
4. Panggang dengan oven bersuhu 170° selama 22 menit.
Tambahan
- Untuk membuat tepung siap pakai, campurkan 1 1/2 sdt baking powder untuk setiap 120 gr tepung serbaguna (tepung segitiga biru)
- Tonton video Jemma yang lain tentang "What's Wrong with My Cupcakes?". Itu akan sangat membantu Anda.
So so so good. Just finished baking, let it cool for about and hour and I could not resist the smell so I ate one. Fluffy, just the right amount of sweet! I whipped the butter for 5 mins (like in the buttercream recipie) and curdled the milk with lemon. Idk why it just seemed like a good idea at the time. Great success!
Old video but I just wanted to say thank you for the weight measurements. I'm an American but I actually own a scale. I've found most American recipes dont turn out well because of volume differences in packed vs loose ingredients
BEST CUPCAKE RECIPE EVER I’VE PROBABLY MADE 15 BATCHES OF THESE THIS YEAR AND THEY COME OUT PERFECT EVERY TIME!!
Hands down the best cupcake recipe. If you're hesitant to try this recipe out, don't be! Truly the best.
i just made this and it is PERFECTION!!!! soft, fluffy and moist!!!
is it not too sweet ?
Siti NurFalahah more buttery but still sweet
I just tried it and it tasted solo good!!! oh my god! thank you for sharing this amazing recipe :)
I just tried this recipe and the flavour was just so overwhelming and it just took me only 4-5 minutes to prepare the batter .the cupcakes were just so fluffy and the crumbs were very light thanks for the recip❤️
I made these today and they were so easy and the batter was honestly the fluffiest and most velvety I've ever worked with. Turned out beautifully and tasted like a sugar cookie. Thank you Jemma!!
Thank you for sharing this and so many other recipes. May GOD prosper your business. Next time we are in London we will stop by your store.
Vanilla is my favorite dessert flavor. Good vanilla is the best, so simple and wonderful. Most desserts today are sooo complicated. Thanks for this recipe:)))
I can confirm, they did come out perfect, although I reduced sugar (80 grams instead of 125 grams, it was sweet enough for me). Pro tip: make some glaze with cream cheese, soft butter and powdered sugar. It hardens in the fridge (because of the butter) and you have a perfect cupcake.
I just made this. thank you Jemma. this is my very first cake I ever made 😊. and its delicious 👍
i use regular flour+bakingpowder, because I dont have selfraisig flour at home
and again
thank you very much gorgeous😊
125 g self-rising flour
-125 g sugar
-1/4 tsp baking soda
-125 g butter
-2 eggs
-1 1/2 tbsp milk
-1/4 tsp of vanilla extract
Is this right? I'm german and that's why I'm not really sure...😁
All of it is correct except for the milk it is 1 1/2 tablespoon not teaspoon
+Mustaches Ok, thank you! :)
+Nanicy yeah no problem
+Nanicy wat kind of milk? freshmilk? evaporated milk?
+Ambi Xoza I think it's not that important, I used durable whole milk, but I think it's irrelevant. CupcakeJemma used any milk too^^
Your recipes are the BEST I made this recipe it is amazing and even you other recipes I tried some of them they are amazing
Finally got to try this recipe and it came out so perfect!! After much difficulty searching for a perfect cupcake recipe, this one was the answer to all my prayers! It came out perfectly and it's so easy it blows my mind! Cupcakes have never been easier :D
Thanks so much for sharing your recipes Jemma! Much love! 💛
Pode manda a receita para mim e modo de preparo para eu consegui tradução para fazer 😍
@@Bloxybellyy hello!! so sorry for the late reply but if you still need it here it is:
1. Pre-heat oven to 170C.
2. Measure out ingredients:
125g self raising flour
125g caster sugar
¼ tsp baking soda
125g unsalted butter, room temp
2 large eggs
1½ tbsp milk
¼ tsp vanilla extract
3. Sift flour, baking powder, and baking soda into a bowl. Add sugar, butter, and eggs. Mix for 30-60 seconds.
4. Add milk and vanilla. Mix for another 30 seconds. Scrape with a spatula to ensure everything is mixed evenly.
5. Divide and fill cupcake cases until ⅔ to ¾ full. Yields 12 regular sized cupcakes.
6. Bake for at 170C for 20-22 minutes. Check for doneness via toothpick test or when the cakes spring back after being touched.
hope this helps!!
The most delicious cupcakes I ever made so I keep coming back for more ..I make them fir my girls birthdays thank you Jenna..And today it's one of there birthdays so I will bake again 1 of your deliciousness recipes ...Thank you for sharing with us all ...
Just tried this recipe and it's literally amazing! Thank you so much Jemma!!
What to do if i dont have self raising flour
Hello Jemma. I have been following your recipes since last October and have made several kinds of your cupcakes. They have all come out brilliantly, so much that last week I sold 62 cakes at my local library (profits were all for the library funding). And my husband bought me a fantastic electric mixer for Christmas, just like the ones you use.HOWEVER, yesterday I made some coffee cupcakes from someone else's recipe and the sponge was just not as nice. So my question is: would it work if I made your vanilla cupcake recipe, but stirred some instant coffee into the milk for the batter? I am certainly not going to follow any recipes other than yours in future.Hoping very much to visit Crumbs & Doilies soon. Thanks so much for the wonderful recipes.Angela x
I made these for my sis bdy everyone loved it they were disappointed when all was finished 😭 also making them back for an order I got this recipe is honestly the easiest I have even seen and they taste so delicious 😋👌😍🥺
Made a double batch of these this morning for Easter I decorated the tops with cadburys mini eggs, mini cadburys cream eggs and galaxy golden eggs. A hit with my family. Thanks Jemma
Curious question: Self raising flour has baking powder in it, and [baking powder] is great for leavening cakes on its own, when there is no acid present. Usually if you had an acidic ingredient in a recipe you'd use either baking soda or both, depending on how much acid there is. There's no acid in this recipe, so I wonder why the baking soda is added to the recipe? Thanks :)
I did try the recipe out and it turned out great. Very fluffy. I just like to know the science behind baking.
Milk is slightly acidic ph 5-6
literally THE BEST recipe so quick and easy :D
Thank you x
I just tried the recipe this morning and I'm thrilled with them. I've been using a recipe for years and my cupcakes were ok... But honestly I'm so pleased I've come across this recipe. I'm going to try more of your recipe's Gemma! Thanks
My 8 year old baked it today! Hands down the best Vanilla cup cakes I have ever had 😍😍👌👌 and soooo easy to make!! Everyone loved it! Thank you so much!
Hi Jemma, can you answer a question for us please? Why do some recipes use butter in the cake batter and others use oil? Why is this? Is the outcome different? If I don’t have butter can I substitute with oil? Etc. Would be wonderful if you can do us a video about this. Much love from
Yorkshire x
If you ise oil your cake_cupcake will be moister I think.(: Have a good evening! xx
I recommend everyone tries baking it at 160 degrees (gas) for 22 minutes instead! My cakes came out much better X
We bake it how we want to bake it
Katherine Risk my method was just a suggestion for those interested :)
I know I baked it at 150 degrees and it came out perfectly delicious
Katherine Risk good for you
Fan or not?
Hi Jemma. I'm from turkey. I translated your recipe to google translate and baked it today. The cupcake have become great. Thanks for the recipe😊
OMG EVERYONE SHOULD USE THIS RECIPE! It is so delicous and fluffy! Best recipe I have ever used for cupcakes.
Ingredients
125g self raising flour
125g caster sugar
1/4 teaspoon bicarbonate of soda
125g softened butter
2 large eggs
Mix together for 1 min on high speed
Then add:
1.5 tbsp of milk
1/4 tsp vanilla
Mix again for 30 seconds
Pop in oven at 170 degrees for 22mins
125 g self raising flour
125 g sugar
1/4 tsp baking soda
125 gm soft unsalted butter
2 eggs
1 1/2 tbps milk
1/4 tsp vanilla extract
These exceeded the taste test with my mom so they're a definite win. Thanks so much for this recipe. It was quick and easy and tastes yummyyyyyy. It's now my only cupcake recipe.
Just made this recipe and it is so good! Has a nice light crisp on the outside and fluffy on the inside! Perfect vanilla taste!
JEMMA I LOVE YOU UR SO AWESOMEEE
Delicious, PERFECT! Lol love it x
Thank you for your videos!! You are the best! I've been making these cupcakes and they are always popular. I love that they are not so sweet especially since american buttercream is my go-to. I recently just made two batches with a little twist on the second batch. Instead of caster sugar I used dark brown sugar and added 1/4 cup peanut butter with the butter and eggs. I also added a couple of tablespoons of peanut butter to my butter cream and they were a hit at a friends bridal shower!
This is really the perfect vanilla cupcake 🧁 I made it today. It was the most delicious cupcake I have ever tasted. It is also super easy. The timing is perfect. I kept saying thank you Jemma when I was eating it. Thank you so much for sharing this ❤️❤️
Ingredients:
125g self raising flour
125g sugar
1/4 tbs bycarbonated soda(?)
125g unsalted butter
2 large eggs
1 1/2 ts Milk
1/4 tbs vanilla extract
125g? or 225g?
1/4 tsp bicarbonate
that's the recipe?
can you convert the grams into a cups. ? can you?
Hi Jemma, can you please try to make more things with meringues just like the rasberry meringue cupcakes... thanks
I made these for my friend for her birthday and each cupcake had a letter on to spell out Happy Birthday! They tasted brilliant and she loved them, thank you for sharing this INCREDIBLE recipe.
just made them, and even though i forgot them which led to the inevitible burn, i shaved the burnt parts and they still tasted amazing. thank you!
When She said grams I became a idiot
by your spelling and grammar, I can tell you are an idiot for sure...
ani t. don't be over smart..
ani t. I love how you didn't even give "by" a capital letter. 😂
There’s no need to be rude. English isn’t everyone’s first language.
Gabriela Gonzalez I wasn't being. Just stating the fact that they shouldn't really criticize someone like they did if they can't get it right themself. It doesn't matter though.
Bakery tour?
I made my first ever cupcake by watching your videos, gal you are a good teacher, I started with one of your videos where you are explaining everything( the chemistry behind cup cakes) about the butter then this video followed every step n it turn out to be perfect. Thank you and continue doing the great work.
Like an hour n twenty minutes coz I had to put the kids to sleep do abc which took much of my time, but jema recommends that you keep your butter outside for an hour
Please watch her video( what’s wrong with my cupcake( how to make perfect cupcakes
In that video she explains it step by step and uses different butters, I will recommend that you watch that then come back to this video.
Tried so many different ways to make Buttercream and this is the best. I was so impressed I've just bought Jemmas cookbook
How many cupcakes does this recipe make?
Love your channel! It is so calming when I'm having a bad day. :)
Hugs from Denmark!
That one makes 12. I usually halve it because my cupcake pan is only for 6. (Also I would eat them all and that's really bad for me.)
how many mini cupcakes would this batch make jemma?!?