The Perfect Vanilla Cupcake Recipe | Cupcake Jemma
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- čas přidán 12. 03. 2014
- 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!
You can your very own CUPCAKE JEMMA Vanilla extract from my website here:
cupcakejemma.com/collections/...
Plus LOADS of other cake decorating and baking tools!
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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?
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!
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
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..!!🙏🙏
I love how Jemma just puts everything into perspective and isn't afraid to be witty and tell you what's up，luv ya❤️
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.
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.
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 this recipe and they came out so light, fluffy, moist and delicious. Thank you Jemma!
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
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
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? :-)
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!
Oh my god. I just made these on a whim, and they are soooooooooo goood!! Thank you Jemma!!
it's really perfect, thankyou jemma for the recipe, this is incredibly delicious
The way you spoon the batter into the cupcake pan is so satisfying
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 ❤
Literally came out PERFECT. I couldn't be happier with this recipe. No hump, no crispy bits, didn't collapse. Just perfect.
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
Hi, I am 12. I made this cupcakes it was soft and delicious thank you 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!
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.
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 😍
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 made it today!!! And it came out sooo sooooooo goooooood. Highly recommended!!
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! :)
Made these today, they were simply divine and my family loved them! Tysm Jemma!
I just tried it. The texture was amazing, so soft and smooth I fell in love with it. Thanks for the recipe Jemma!
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
Jemma - you are amazing! Thank you so much for sharing tips and recipes. I love your channel and when I see one of your videos I feel inspired to bake. Every time I follow your instructions it comes out looking exactly like yours, which makes me want to bake more 💖
These were my most perfect cupcakes ever! (Mine usually come out with funny tilted tops)
Thank you from the bottom of my heart 💓 🧁
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
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 🍰
This really helped me as this is what I've found to be the only video on CZcams 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 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!!
I love your channel Jemma. You explain how to make cakes so well. I will share your channel to all my friends.
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?
Hi Jemma
I just try this recipe... It turn up very well.. The cake was super moist... Thanks for the recipe 😘
These cupcakes came out soooo perfect thank you Jenna
OMG EVERYONE SHOULD USE THIS RECIPE! It is so delicous and fluffy! Best recipe I have ever used for cupcakes.
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 ?
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
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 ❤️❤️
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!
Yay another great video and recipe to try! But could you please start including an ingredients list in the description box? Thanks!
I just tried it and it tasted solo good!!! oh my god! thank you for sharing this amazing recipe :)
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.
BEST CUPCAKE RECIPE EVER I’VE PROBABLY MADE 15 BATCHES OF THESE THIS YEAR AND THEY COME OUT PERFECT EVERY TIME!!
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
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!!!!😊😊😊
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 ...
Omg, thanks Jemma, the best most soft vanila cupcakes ever. ❤️❤️
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
literally THE BEST recipe so quick and easy :D
Thank you x
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!
This is the best vanilla cupcake I’ve ever made! Thank you Jemma.
Delicious, PERFECT! Lol love it x
The best ever cupcakes i have ever made! Thank you loads jemma.. ❤️ keeping forever !!!
Tried so many different ways to make Buttercream and this is the best. I was so impressed I've just bought Jemmas cookbook
Great recipe! Cupcakes came out perfectly. I added 25g extra for the flour, sugar and butter.
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.
They were perfectly made. Thank you so much Jemma.
Just made my first batch of cupcakes using your recipe and instructions and they are the best cupcakes I have ever made!!! Thank you so much for sharing x
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:)))
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.
I tried lots of cupcake recipes from many CZcamsrs 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..❤❤
JEMMA I LOVE YOU UR SO AWESOMEEE
Just tried this recipe and it's literally amazing! Thank you so much Jemma!!
What to do if i dont have self raising flour
Tried it today.They came out really well.Thankyou
thank you for this recipe!! paired it with your vanilla frosting. truly the best frosting iv ever made. thank you !!
Finally a cupcake with brown top crust!! Sooooo many recipes have white crust on the top and that not appealing to me at all. Will surely try this one soon. Thx Jemma for sharing this recipe online :)
exactly! I came to this video because I always thought she made the most attractive vanilla cupcakes!!
hi yes! I made some yesterday and they were cokked but so pale, very unappertising...
I agree, I love the brown-ness 😂😂
The best cupcakes ever thank you cupcake Jemma for the recipe. I feel proud of myself😁😁
Hi Jemma, i already tried many vanilla cupcake recipes but your recipe is the best and also the easiest one! thank you so much for sharing 😊😊
i just made this and it is PERFECTION!!!! soft, fluffy and moist!!!
is it not too sweet ?
Siti NurFalahah more buttery but still sweet
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 made it and it was super easy. It tastes just as it is easy. Thank you very much. You really are the queen of baking
I've made these twice and both times turned out AMAZING! Love your recipes!
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. :)
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
Thx Jemma so much I tried this recipe and it came out AMAZING it was really light and fluffy my family wanted the recipe immediately
Thank you, Jemma. I did and the cupcakes taste so yummy🧁❤️
Hi Jemma, can you please try to make more things with meringues just like the rasberry meringue cupcakes... thanks
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
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
Thank you so much for this recipe! It is absolutely delicious!
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.)
Bakery tour?
Oh my god. I just did these and they are sooooo perfect. 👌
Thank you so much. ❤️
Can we just say how amazing these turn out😍😍😍
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? 😅
Could this recipe be doubled and put into 2 cake pans? 😅
I just looooove lovve this recipe!! Ive made it before and making it again today!!
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!
how many mini cupcakes would this batch make jemma?!?
is it 170 for a normal oven or fan oven?
I loved the video description! Yes , im here to learn from the boss!
Thank you! Best cupcakes I ever made. Also used the recipe for the frosting! Looks amazing
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
Hey there! I've followed your recipe and indeed it's simple and delicious! But after storing it in the fridge(not freezer), my cupcakes became as hard as a cookie! Why is this so? Even if I reheat it, it's still as hard ):
Because NEVER PUT CAKE IN THE FRIDGE! Store these guys at room temperature in an airtight container away from direct heat. There is butter in these cupcakes and what happens to butter in the fridge? It goes hard! These cupcakes are not meant to be left out in the open air or in the fridge. It is a common mistake to put cakes in the fridge but it dries then out and hardens them. Promise me you won't put them in there again! x
CupcakeJemma what if there's frosting on em??? I can't possibly store them at room temperature right??
cravingcheesez it doesnt matter of there is frosting on them :) I have made a million cakes and never stored them in the fridge frosted or not. Tbh i dont really understand why you would..?
CupcakeJemma
i stored mine in the fridge and they didn't harden. i leave it out on the counter after i take it out from the fridge and they were still fine. these cupcakes are so good. this is my favorite cupcake recipe now. :)
do not overmix your cupcake batter. it will definitely come out hard. mix only until incorporated and no more lumps (which won't take long at all). i even just mixed this by hand. i put mine in the fridge. take it out and leave it on the counter for a few mins. and it's still soft like it just came out of the oven. my second time to make this and i love it. :)
I made this recipe and I loved it! Thank you so much!