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Basic Vanilla Cupcake Recipe

   

Vanilla Cupcakes
Fresh from the oven – Vanilla Cupcakes

I call these basic cupcakes because with them, you can play around with all types of decoration topping to make different themed cupcakes, such as the adorable Easter Nest Cupcakes. Another reason is that they are really easy – I was successful on my first attempt even though I had only one successful baking attempt (and many disastrous attempts) prior to this. Not only is the recipe easy, it also has minimal ingredients. If you are a total noob in baking just like me, I think this is the perfect cupcake recipe to use. As with all cupcakes (as opposed to muffins), they usually need some kind of frosting or fondue on top to make it more complete. However, they taste good on their own too and I am equally happy to enjoy them plain.

                                           

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67 Responses to “Basic Vanilla Cupcake Recipe”

  1. Susan — March 22, 2009 @ 10:56 pm

    I am first time baking baisc cupcake with a normal small adjustable temperature toaster oven . The result of the cupcakes are taste dry.
    My receipt :
    120g butter
    120g sugar
    160g self raising flour
    2 eggs

    All ingredients manually mixed with wooden spoon
    bake 175C for 10 minutes

    Please advise what is going wrong? Thanks

    Reply

  2. wiffy — April 9, 2009 @ 2:51 pm

    Hi Susan, so sorry for my late reply. I am exactly sure what went wrong, but I heard that toaster oven may not be ideal for baking pastries, it’s more for warming foods I heard.

    Reply

  3. ain — September 27, 2009 @ 12:39 am

    hi there, I tried your vanilla cupcakes and it was SUPERB!! My 1st time try on cupcakes. I guess I’ll stick to this recipe….thank you for sharing!!

    Reply

  4. Adeus — May 11, 2010 @ 12:32 pm

    :up: :lol: Hi Susan,

    pop by thru your great website, nice cupcakes! I would be using ur recipes for today’s dinner desserts =) thanks for sharing

    Reply

  5. Sal — August 12, 2010 @ 3:41 pm

    Hi wiffy,

    Was very motivated after successful attempt of sausage baked rice. Tried the basic vanilla cupcakes today and they sunk…. My heart sunk too…. I followed your recipe but the cupcakes turned out so heavy that even the cups went out of shape… Pls advise…

    Reply

    • wiffy replied: — August 12th, 2010 @ 4:02 pm

      Hi Sal, sorry to hear that! Not very sure why they sank. Are your cupcake liners the tall type? I find them if I use tall liners, my cupcakes tend to sink. And did you place the cupcakes in individual muffin tray holes?

      Reply

  6. Cameron — August 14, 2010 @ 6:52 pm

    Hi, I’m just wondering whether is it possible to substitute the self-raising flour with all-purpose flour instead? :)

    Reply

    • wiffy replied: — August 21st, 2010 @ 5:33 pm

      sorry for my late reply. I’ve not tried before. Self raising flour is a combination of flour and baking powder, so I think you can use all-purpose flour with a bit more baking powder :)

      Reply

  7. Sherene — August 21, 2010 @ 12:42 pm

    Hi, I m troubled by those cupcake I made. The base of those cupcake always get burnt even I try baking twice. Any advise? I m using double grill convection oven from sharp to bake, I can only select to bake cake, cookies, etc but can’t choose the tempt to bake as preheated is ardy preset.

    Reply

    • wiffy replied: — August 21st, 2010 @ 5:38 pm

      Hmm the baking feature cannot set temperature? It’s a bit tricky to bake if you can’t set temperature for baking …

      Reply

  8. sherene — August 23, 2010 @ 11:20 am

    hi, my microwave oven can set tempt but is basing on 160c or 180c 200c etc
    so shld i set it at 180c at 10mins? any advise? thks

    Reply

    • wiffy replied: — August 23rd, 2010 @ 1:19 pm

      you can try 180C for about 14 minutes, and then see the result and adjust the time from there. Since you are trying out your oven temperature and timing (each oven is different), you can try with one or two cupcakes first instead of baking the whole batch. I hope this helps :)

      Reply

  9. Meowmee — October 6, 2010 @ 11:42 pm

    Hi Miffy,

    Unfortunately, my cupcakes sank too.. They sort of overflowed the cupcake liners.. I m using a muffin tray too… Any idea what could be the problem? Can I also ask when u say 1 tbsp, is it our standard dinner spoon?

    Reply

    • wiffy replied: — October 7th, 2010 @ 1:06 am

      oh dear sorry to hear that. Not too sure why. What do you mean by “standard dinner spoon”? Those silver type? Those are not tablespoon, 1 tbsp resemble more of the deep, soup spoon type. Do you have measuring spoons? They are very useful in baking.

      Reply

  10. Meowmee — October 7, 2010 @ 3:59 am

    Thanks for your reply Miffy… I guess the problem might be becoz I didn’t put enough baking powder? I use the normal silver spoon… Haha.. I guess I better go get a set of measuring spoons.. Btw, is tsp and tbsp different?

    Reply

    • wiffy replied: — October 7th, 2010 @ 10:43 am

      I’m not sure if that’s the reason, I’m no expert at baking. But you do need to be precise when measuring ingredients for baking.

      tsp = teaspoon. tbsp = tablespoon. They are different. Typically 1 tsp = 3 tbsp. If you go Ikea Singapore, you can get cheap measuring spoons, only about S$2 but not sure if still in stock.

      Reply

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