Vanilla cupcakes recipe
 This simple cupcake recipe uses the reverse creaming method, making it hard to overmix. Perfect for beginner bakers! 250g/9oz plain flour250g/9oz caster sugar1 tbsp baking powderpinch salt100g/3½oz unsalted butter, softened2 large free-range eggs240ml/8¾fl oz milk, at room temperature1 tsp vanilla bean paste 250g/9oz plain flour 250g/9oz caster sugar 1 tbsp baking powder pinch salt 100g/3½oz unsalted butter, softened 2 large free-range eggs 240ml/8¾fl oz milk, at room temperature 1 tsp vanilla bean paste 200g/7oz unsalted butter, softened320g/11½oz icing sugarpinch salt1 tsp vanilla bean paste 200g/7oz unsalted butter, softened 320g/11½oz icing sugar pinch salt 1 tsp vanilla bean paste Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cupcake cases. Place the flour, sugar, baking powder and salt in a large bowl. Add the butter and, using an electric whisk or in a stand mixer, beat until the mixture looks like fine, sandy breadcrumbs. In a separate jug, mix together the eggs, milk and vanilla bean paste. Slowly pour into the dry ingredients while mixing on a low speed. Once all the liquid is added, increase the speed to medium and beat for another 30 seconds. Divide the mixture evenly between the cupcake cases and bake for 18–22 minutes or until the cupcakes are lightly golden on top and toothpick inserted into the centre comes out clean. Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. To make the buttercream, place the butter in a bowl and beat on a medium–high speed for a minute or so until really pale and creamy. Sift in the icing sugar and salt and beat on a high speed for 2–3 minutes until the buttercream is thick and smooth, scraping down the sides of the bowl every so often. Add the vanilla and beat for another 30 seconds. (At this point you can add any colouring you'd like.) Fill a piping bag with the buttercream or just spoon straight onto the cupcakes. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cupcake cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cupcake cases. Place the flour, sugar, baking powder and salt in a large bowl. Add the butter and, using an electric whisk or in a stand mixer, beat until the mixture looks like fine, sandy breadcrumbs. Place the flour, sugar, baking powder and salt in a large bowl. Add the butter and, using an electric whisk or in a stand mixer, beat until the mixture looks like fine, sandy breadcrumbs. In a separate jug, mix together the eggs, milk and vanilla bean paste. Slowly pour into the dry ingredients while mixing on a low speed. Once all the liquid is added, increase the speed to medium and beat for another 30 seconds. In a separate jug, mix together the eggs, milk and vanilla bean paste. Slowly pour into the dry ingredients while mixing on a low speed. Once all the liquid is added, increase the speed to medium and beat for another 30 seconds. Divide the mixture evenly between the cupcake cases and bake for 18–22 minutes or until the cupcakes are lightly golden on top and toothpick inserted into the centre comes out clean. Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. Divide the mixture evenly between the cupcake cases and bake for 18–22 minutes or until the cupcakes are lightly golden on top and toothpick inserted into the centre comes out clean. Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. To make the buttercream, place the butter in a bowl and beat on a medium–high speed for a minute or so until really pale and creamy. To make the buttercream, place the butter in a bowl and beat on a medium–high speed for a minute or so until really pale and creamy. Sift in the icing sugar and salt and beat on a high speed for 2–3 minutes until the buttercream is thick and smooth, scraping down the sides of the bowl every so often. Add the vanilla and beat for another 30 seconds. (At this point you can add any colouring you'd like.) Fill a piping bag with the buttercream or just spoon straight onto the cupcakes. Sift in the icing sugar and salt and beat on a high speed for 2–3 minutes until the buttercream is thick and smooth, scraping down the sides of the bowl every so often. Add the vanilla and beat for another 30 seconds. (At this point you can add any colouring you'd like.) Fill a piping bag with the buttercream or just spoon straight onto the cupcakes. Recipe tips This recipe uses the reverse creaming method. In the first step, the flour becomes coated in fat and this helps to limit gluten development. Too much gluten in cakes can make the crumb more tough. This method results in cupcakes that have a really tender crumb. It’s also pretty hard to overmix the cake mixture using this technique so it’s perfect for beginners. Make sure the cupcakes completely cool before decorating or the buttercream will melt. Make sure the butter for the buttercream is softened – firm butter straight from the fridge won’t aerate enough and you won’t get a soft, fluffy buttercream. Variations for the buttercream could be: add the zest of 1 lemon and 2 tbsp lemon curd; add 100g/3½oz melted dark chocolate and 20g/¾oz cocoa powder; add any food colouring; add 50ml/2fl oz cooled strong espresso for a coffee flavour.