Gordon Ramsay Vanilla Cupcakes Recipe

This easy and delicious Vanilla cupcake recipe by Gordon Ramsay is perfect for any occasion. With simple ingredients like butter, eggs, and sugar, you can create light, fluffy cupcakes that are both moist and flavorful. These cupcakes can be dressed up with your favorite frosting or topped with fresh berries for a delightful treat.

Ingredients Needed:

• 1 cup plain/all-purpose flour
• 1 1/4 tsp baking powder
• 1/8 tsp salt
• 2 large eggs (50 – 55g / 2 oz each)
• 3/4 cup caster / superfine sugar
• 60g / 1/4 cup unsalted butter
• 1/2 cup milk
• 2 tsp vanilla extract
• 1 1/2 tsp vegetable or canola oil

How To Make Vanilla Cupcakes Recipe?

1. Preheat the Oven: Preheat your oven to 180°C, or 160°C for fan ovens. Place the shelf in the middle of the oven. Line a muffin tin with cupcake liners.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Heat Milk and Butter: In a heatproof jug, microwave the butter and milk for about 2 minutes on high, until the butter has melted. Keep it warm (you can cover it and leave it in the microwave or on the turned-off stove).
4. Beat the Eggs: In a separate glass bowl, beat the eggs on speed 6 of a handheld beater for 30 seconds. Gradually add the sugar while the beater runs, and continue beating for 6 minutes on speed 8 until the eggs triple in volume and turn pale and fluffy.
5. Add Flour: Sprinkle a third of the flour mixture over the whipped eggs, and beat on speed 1 for 5 seconds. Add half of the remaining flour and mix on speed 1 for another 5 seconds. Add the rest of the flour and mix for 5-10 seconds, just until the flour is combined. Stop beating as soon as you can’t see any flour.
6. Mix the Wet Ingredients: Pour the warm milk, vanilla extract, and oil into the empty flour bowl. Add about 3/4 cup of the egg batter into the milk mixture and whisk vigorously until smooth and foamy.
7. Combine Milk and Egg Mixtures: With the beater on speed 1, slowly pour the milk mixture into the egg batter over 15 seconds, then stop beating. Scrape down the sides of the bowl and beat on speed 1 for 10 seconds until smooth and pourable.
8. Fill the Muffin Tin: Divide the batter evenly between the cupcake liners, filling each about two-thirds full. It’s easiest to use an ice cream scoop.
9. Bake: Bake for 22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10. Cool and Frost: Let the cupcakes cool for 2 minutes, then carefully remove them from the tin and transfer them to a cooling rack. Allow them to cool completely before frosting with your choice of icing, or serve with cream and fresh berries or jam.

Recipe Tips:

• Don’t Overbeat the Eggs: When beating the eggs and sugar, stop once they’ve tripled in volume. Overbeating can lead to dense cupcakes.
• Sift the Flour: Sifting the flour before adding it to the batter ensures a smooth and light texture.
• Be Gentle with the Batter: After adding the flour, mix gently. Overmixing can cause the cupcakes to be tough.
• Check Doneness Early: Start checking the cupcakes at 20 minutes by inserting a toothpick. If it comes out clean, they’re done, avoiding overbaking.

How To Store Leftovers?

• Refrigerate: Allow the cupcakes to cool to room temperature. Store them in an airtight container, and they will stay fresh for up to 3 days at room temperature or 5 days in the fridge.
• Freeze: Once cooled, wrap the cupcakes tightly in plastic wrap or place them in an airtight container. They can be frozen for up to 3 months.

Nutrition Facts:

• Calories: 230 kcal
• Total Fat: 11 g
• Saturated Fat: 4 g
• Cholesterol: 10 mg
• Sodium: 65 mg
• Potassium: 30 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 0.2 g
• Sugars: 24 g
• Protein: 1 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Chocolate Lava Cake Recipe
• Gordon Ramsay Cheesecake Recipe
• Gordon Ramsay Baked Rspberry Cheesecake Recipe