About the Recipe
Vanilla batter is a versatile culinary base, blending the warm, comforting aroma of vanilla with a smooth, creamy texture. Perfect for cakes and cupcakes of all different shapes and sizes
Ingredients
4 large 200g eggs
1 ½ cups 351g caster sugar
2 cups - 286g plain flour
2 ½ tsp baking powder
¼ tsp salt
1 cup 236g full cream milk
115g butter
3 tsp 10g vanilla extract
3 tsp 10g vegetable oil
Method
1. Crack room temperature eggs into stand mixer bowl.
2. Whisk on high for 1 min, then add 1/3 of the sugar so as to not overwhelm the aerated eggs.
2.1 When you have added all the sugar and have mixed on low for 1 – 2 min turn speed up to the highest for 7 to 8 minutes.
3. Pour the milk and add butter to medium saucepan and melt butter. Ensure you do not bring to a simmer. Add the vanilla and vegetable oil and mix to combine. Set to the side to start to cool a little.
4. In a separate bowl combine the flour, baking powder and salt.
5. Now the egg and sugar have been mixed for the 7 to 8 minutes you can add in 4 to 5 tablespoons the flour mixture at a time
6. Once the flour has been fully incorporated it will be quite think, stop mixing for a moment and add 5 tablespoons of the batter from the mixing bowl and mix into the milk and butter mixture to further cool the mixture.
7. Start adding the milk mixture into the mixing bowl on a low speed 1/3 of a cup at a time.
8. When fully incorporated you can decant into a jug to pour into a squeeze bottle for cupcakes or directly into your prepared cake tins.
9. Place into a preheated oven at 160 degrees for 20 min, skewer with a toothpick to ensure the batter is cooked. When you remove the cupcakes or cake from the oven keep in the tin for 5 min then gently tip out onto a wire rack to cool.