Cupid’s Cupcakes

Cupid’s Vanilla Dream Cupcakes

Ingredients (Makes 12):

Cupcakes:

• 170g plain flour
• 25g cornflour (cornstarch)
• 1½ tsp baking powder
• ¼ tsp fine salt
• 115g unsalted butter, softened
• 180g caster sugar
• 2 large eggs, room temperature
• 2 tsp good quality vanilla extract
• 120g full fat Greek yogurt
• 60ml whole milk
• 80g rainbow sprinkles

Vanilla Frosting:

• 170g unsalted butter, softened
• 250g icing sugar, sifted
• 1 tbsp double cream
• 2 tsp vanilla extract
• Pinch of salt
• Extra rainbow sprinkles for decorating

Method

Prep: Preheat oven to 175°C (155°C fan) & Line a 12 hole muffin tin with cupcake cases.

1. Prepare the cupcake batter

1. In a medium bowl, whisk together the plain flour, cornflour, baking powder, and salt.
2. In a separate large bowl, beat the butter and caster sugar for 3-4 minutes until very pale and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the vanilla extract and mix until combined.

The mixture should look light, creamy, and almost mousse like.

2. Finish the batter

1. Add half of the dry ingredients and gently mix.
2. Add the Greek yogurt and milk.
3. Mix briefly until incorporated.
4. Add the remaining dry ingredients and fold gently until only a few flour streaks remain.
5. Fold in the rainbow sprinkles and stop mixing as soon as the batter is smooth.

The batter should be silky, thick, and scoopable with a spoon.

3. Fill the cupcake cases

1. Divide the batter evenly between the cupcake cases.
2. Fill each case about ⅔ to ¾ full.
3. Optional (but worth it):
   • Tap the tray lightly on the bench once or twice
   • Add a tiny pinch of extra sprinkles on top

This helps create beautifully even bakery style domes.

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Baking

4. Bake

1. Bake for 18-22 minutes, until:
   • The tops are lightly golden
   • The centres spring back when gently touched
   • A skewer inserted into the centre comes out clean or with a few moist crumbs

The cupcakes should stay pale rather than deeply browned, that’s what keeps them tasting bakery soft!

5. Cool properly

1. Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes.
2. Transfer to a wire rack and cool completely before frosting. (Do not frost warm cupcakes or the frosting will melt!)

6. Make the vanilla cloud frosting

1. Beat the butter for 3-4 minutes until very pale.
2. Add the icing sugar gradually then add the cream, vanilla extract, and pinch of salt.
3. Beat for another 4-5 minutes until extremely light and fluffy.

The frosting should look almost like vanilla ice cream and hold soft peaks.

7. Decoration

• Pipe generous swirls of frosting onto each cupcake (aim for a tall spiral).
• Finish with rainbow sprinkles.

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Key Tips (for bakery level results)

• Use Greek yogurt. It creates a plush, velvety crumb that stays moist for days.
• The cornflour is the secret weapon. It softens the texture and gives that luxury bakery bite.
• Beat the butter and sugar properly. This creates thousands of tiny air pockets that make the cupcakes feather light.
• Use jimmies style sprinkles. They hold their colour better and won’t bleed into the batter!
• Try not to overmix once the flour is added.
• Weigh ingredients if possible, prescision is key
• For maximum vanilla flavour, let the frosted cupcakes sit for 2-3 hours before serving!

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