Comments on: Classic vanilla cupcake recipe

By: Louise

Louise — Fri, 19 Apr 2013 08:02:33 +0000

If all the ingredients have been measured and ready to use I think about 45 mins including baking.

By: Hala

Hala — Thu, 18 Apr 2013 00:14:21 +0000

Hi I’m a student at the culinary arts school
I have a quick question how long does it ussually take you to make this recipe

By: Louise

Louise — Thu, 24 Jan 2013 21:10:15 +0000

When writing tin you mean the pan/tray where you place in the cupcake paper cases right?

By: Sharifa

Sharifa — Thu, 24 Jan 2013 15:28:36 +0000

Hi,

Can anyone tell me what is the best cupcake tin to use (brand)??

Thank you!

By: Patricia McCann

Patricia McCann — Fri, 16 Nov 2012 18:14:42 +0000

Hi Louise,
The above cupcakes look golden in color and rustic texture. How can I create a whiter looking cake with softer crumb? Thanks very much.

By: Julie

Julie — Fri, 09 Nov 2012 15:02:50 +0000

Dear Louise,

I am entering a baking competition in my school and we only have an hour to mix the batter, bake the cupcakes and decorate them before we have to hand them in. I’m worried that I will not have enough time to bake the cupcakes but I really want to use this recipe. Is their anyway I can shorten the baking time? I have used a different recipe for cupcakes before which only required 15 minutes baking time.

By: Louise

Louise — Wed, 31 Oct 2012 11:39:23 +0000

Sorry Melissa, I thought that I have edited the recipe. Use cream like heavy cream for the recipe Mix it in when you add the flour.

By: Melisa

Melisa — Tue, 30 Oct 2012 09:18:02 +0000

Dear Louise,

I just recently discovered your side.
I’m loving it.
I want to try the classic vanilla cupcake recipe.
I have one question? When to put in the whipping cream.
Or is this for the topping.

Sweet greetings, Melisa.

By: Louise

Louise — Mon, 20 Aug 2012 09:39:29 +0000

I don’t have good experience turning cupcake recipes into cake recipes. Try and visit Rosie from Sweetapolita’s blog I know that she have lots of different vanilla cake recipes. Maybe you will find the right one there http://sweetapolita.com/

By: Louise

Louise — Mon, 20 Aug 2012 09:28:23 +0000

I don’t have any experience with gas ovens Recipes and ovens is often a very tricky combination. There are some recipes that just don’t work for me but work for my friends. Very strange.

By: Daleen

Daleen — Tue, 24 Jul 2012 10:13:05 +0000

Hi Louise
Thanks for a fantastic website, I love it and I have learnt so much already. I am from South Africa and have just started making cupcakes and love it. What I need to know is – can I use this recipe for a large cake as well of do you have a nice moist vanilla cake recipe that I can use. I am looking for one that will stay moist and fresh for a few days. What I have experienced is that when you order a nice novelty cake the decorations are stunning but the cake very dry and I do not want that to happen to me when I start baking for clients.

By: brian

brian — Fri, 20 Jul 2012 09:44:34 +0000

I am having a problem keeping a dome using a gas oven. I can get them to dome in the oven but when i take them out they deflate. I also live in a humid area. I follow the recipe,temp and time.

By: Leticia

Leticia — Thu, 28 Jun 2012 22:05:55 +0000

Delicious recipe! Well done!

By: Louise

Louise — Mon, 14 May 2012 20:01:40 +0000

Thank you for sharing

By: Louise

Louise — Mon, 14 May 2012 20:00:17 +0000

What kind of paper cups do you use? Link? I use this type of baking cups and I have never had problems http://layercakeshop.com/index.php/Shop/Shop-by-Theme/Easter-Spring/Electric-Pink-Baking-Cups.html

By: Feny

Feny — Fri, 11 May 2012 01:43:45 +0000

Hi Louise,

Thank you for the fabulous vanilla cupcake recipe. It was delicious! Love the recipe, even my fussy husband like it too. Thank you!

Just a quick question, I’ve tried your recipe twice, and somehow in both trial, the next day after baking, the paper cup is not sticking to the cake itself, do you know why did this happen? I’ve used 2 different cupcake papers and both of them gave me the same result. On the day I want to display them, they look quite ugly as the paper came out from the cake. any hint for me?

Thank you!

By: Ct

Ct — Fri, 11 May 2012 01:21:25 +0000

Hi Louise, i’am one of ur silence reader.i really love ur blog.I tried this recipe it turned out great.I wanted so much to try out this recipe but i dont have cream so i used milk!!it turned out non greasy n i substitued abt 75 grms flour to cocoa to make chocolate cupcake.Anyway thanks for ur lovely blog.

By: Louise

Louise — Tue, 24 Apr 2012 20:49:06 +0000

I have not tried it for regular cakes like a sheet cake, not sure if it will be too dense?

By: janie

janie — Thu, 19 Apr 2012 17:54:20 +0000

Hi,
I am a novice baker, and this recipe looks easy enough for me to try. The cupcakes look so pretty. Can I also use this recipe for a sheet cake, or do I have make some modifications?

By: Patricia

Patricia — Fri, 23 Mar 2012 13:46:54 +0000

Hi Louise, thanks for all your help. I do use grams on my scale when necessary and I also fill my frosting bags standing them in a glass. It’s possible that my bag was a little bit too small. I probably just had a messy day. Our grandson turns 5 today and I will be baking and decorating a dinosaur birthday cake for him. Luckily his family party is next week so I have a little time. I am contemplating creating fondant dinosaurs. Today I am going to experiment with coconut cupcakes and coconut frosting. We love coconut here.

By: Louise

Louise — Tue, 20 Mar 2012 13:49:50 +0000

Good to hear that you have a kitchen scale. I find it much better to use than cups. Do use grams if possible.

By: Louise

Louise — Tue, 20 Mar 2012 12:49:49 +0000

No ovens bakes the same, unfortunately. I do hope that it works the next time. For the icing it is much more easy if you place the piping bag in a tall glass or pitcher before you fill it with icing.

By: Patricia

Patricia — Fri, 16 Mar 2012 02:00:12 +0000

Hi Louise, I baked a batch of vanilla cupcakes earlier today. The liners didn’t separate which was excellent although I did see a little bit of grease on the paper bottoms and in the pans but that was not an issue with me. I only baked the cupcakes for 25 minutes and not the time mentioned in the recipe. I wished that I had set the timer for 20 minutes because they were too done. I usually bake cupcakes for 18-20 minutes and then check them. I wish I had done that today. I’ll remember next time. I topped them with the Angel Feather icing. I think this icing is better suited for frosting a cake. I made quite a mess trying to get the icing in the pastry bag. Also, I always bake with King Arthur flour which made me wonder if that was why the cupcakes were a little more dense. We enjoyed a cupcake and a hot cup of tea. I’ll be trying this recipe in a cake pan next. Thanks for your assistance.

By: Patricia

Patricia — Thu, 15 Mar 2012 00:41:31 +0000

I just printed your Classic Vanilla Cupcake recipe and will give it a try tomorrow after I go to the store to buy some cream. A few months back I bought a kitchen scale that has both ounces and grams so I shouldn’t have any trouble with weighing the ingredients. I haven’t made too many cupcakes up until now and when I did I used a cake recipe. I also recall using a few recipes from Martha Stewart’s cupcake book. I appreciate your reply.

By: Louise

Louise — Wed, 14 Mar 2012 17:14:25 +0000

Have you tried this recipe? I have not had any problems with my cupcakes baked in grease proof liners. Often it can also have something to do with the recipe. I am guessing that you have tried several recipes?

By: Patricia

Patricia — Wed, 14 Mar 2012 12:59:00 +0000

Hello Louise, like you, I am self-taught. When I use grease proof cupcake liners they pull away from the cupcake after baking and it looks unsightly. Am I supposed to then put the cupcakes into another cupcake liner? I did it and found it looking too messy. Perhaps I should have removed the liner and put it into a second one? Can you detect my frustration. I’ve made hundreds of cakes and wedding cakes in the past but now that there are grandchildren in the family I find myself making cupcakes more. I love them but I am not getting the result that I like. Any thoughts would be appreciated. Thanks!

By: Louise

Louise — Thu, 23 Feb 2012 14:38:10 +0000

I think it’s best to do one batch at a time. Because I only bake one tray at a time. If you bake more than one tray at a time you can of course make a double batch.

By: Natasha

Natasha — Wed, 22 Feb 2012 02:07:59 +0000

Hi Louise, I just love your recipes and tip that you give.I’m new to your blog & Facebook and may I say – W O W – this site is amazing. I have a little question for this recipe that i will be doing this weekend , can it be double to make a bigger batch or is it better to do them separately..??

By: Jina

Jina — Mon, 13 Feb 2012 20:10:30 +0000

Nice cup cakes !
I like your Blog
Thanks a lot !

By: Nina Hua

Nina Hua — Wed, 08 Feb 2012 04:02:48 +0000

Tried the recipes! It was a very thick batter, but it baked beautiful and tasted great! Thanks for sharing!

By: Louise

Louise — Mon, 06 Feb 2012 10:27:42 +0000

I am sure that you can mix in some cocoa powder. Now I have not tried it for this recipe but I am pretty sure that you can use the measures from these light chocolate cupcakes http://cakejournal.com/recipes/light-chocolate-cupcakes/ But instead of adding the 1/3 cup of whipping cream add 1/4 cup instead as you will be adding the water to the cocoa powder. Makes sense?

Let me know how it goes and how they taste. If they are good I will make sure to write this in the recipe. Thank you!

By: May

May — Sun, 05 Feb 2012 01:29:18 +0000

I tried them and they are GR8 Thx a lot. my question now can i add cocoa powder to that mix to make chocolate cupcakes? if yes i want to know the measures please and do i have to add water to the cocoa powder or not … thx a lot.

By: Gitte

Gitte — Mon, 30 Jan 2012 20:23:35 +0000

Tak for dit svar. Jeg plejer heller ikke at fryse cupcakes, men pga ferie, bliver jeg nødt til det denne gang
skal nok give en tilbagemelding på hvordan farverne bliver

By: Louise

Louise — Sun, 29 Jan 2012 17:26:34 +0000

Hej Gitte,

Jeg har ikke prøvet at farve dejen (endnu) Men mon ikke at det går? Feedback tak Ang. frysning, så er jeg ikke selv tilhænger af det. Da cupcakes er så små i forh. til alm store kager. Hvis man skal fryse cupcakes syntes jeg at det er bedst, med dem lavet af mudcake dej, de kan bedre klare det.

By: Gitte

Gitte — Sun, 29 Jan 2012 11:16:15 +0000

Hej Louise
Jeg skal igang med at bage nogle vaniliecupcakes og vil bruge denne opskrift Jeg skal farve dejen i forskellige farver, så kagerne bliver som regnbuer – vil du mene at denne opskrift til være god til det ? – og tror du kagerne vil være gode efter en tur i fryseren ?

By: Louise

Louise — Tue, 24 Jan 2012 22:13:14 +0000

Of course you can Use whole milk if possible.

By: Louise

Louise — Tue, 24 Jan 2012 22:12:22 +0000

Since you add the whipped cream to the cupcake batter, you do not need to store them in the refrigerator. You can make them 1 day ahead, not longer. Unless you freeze them. But I have not had great results freezing cupcakes in general.

By: alexandra

alexandra — Tue, 24 Jan 2012 21:03:06 +0000

I adore your website. everything is so delicate and great tasting. Thanks for your generosity in sharing it with us. I need to know if you would need to keep these cupcakes in the refrigerator (given the cream in the recipe). Can you decorate them and leave them for a couple of days?

By: Wendy

Wendy — Tue, 24 Jan 2012 20:54:56 +0000

Do you think I can use milk instead if whipping cream?

By: Louise

Louise — Mon, 23 Jan 2012 23:24:49 +0000

No, but why not? Do let know how it goes? Raspberry & Vanilla is always good