So I started working with rolled fondant for the first time during my birthday.

As is evident by her posts — how ever little there may be — the NyonyaCelup is a very lazy cook.
She also has a fondness for speaking in the third person.

It would then be only natural, that I store-bought my fondant, instead of making it from scratch.
Honestly lar, show of hands: how many of you actually make your own rolled fondant, eh?
I was recommended a (relatively) big pail from Satin Ice by my friendly neighbourhood supplies shop, which really is rather big.
SIDENOTE: If you live in Malacca, you absolutely MUST swing by Baker’s Choice in Batu Berendam. Otherwise, Chang Tung in the Klang Valley area remains a traditional favourite.

If you’ve ever worked with fondant before, you will know that there really is only so much you can use to cover a cake.
Unless you go on a decoration overload.
So I was left with half a tub, or so, of white fondant; and little blobs here and there in various other colours.

What was I to do but to go on another impulsive baking-decorating spree.

Enter The Ultimate Vanilla Cupcake, courtesy of The Cupcake Project.
I’ve linked Stef in my Blogroll, but because I know none of you ever read it, I’ve linked her again above. 

Her recipe was tested by 50-odd bakers before this final version was posted up;
and I assure you (even with the minor modification I made due to my inability of purchasing real vanilla pods at the time),
it really is, hands down, THE BEST vanilla cupcake recipe you’ll find.
And I have tried many.

Vanilla Cupcakes

*with the NyonyaCelup’s minor modifications; original recipe from The Cupcake Project

Ingredients

• 225 grams brown sugar
  – I try to console myself with the fact that since my sugar intake is mainly unrefined, it can’t be all that bad — can it?

• 175 grams wheat flour
  * not self-rising

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 57 grams unsalted butter @ room temperature

• 2 jumbo-sized eggs @ room temperature

• 1/2 cup crème fraîche
  – the original recipe called for 1/3 cup full-fat sour cream; which I substituted because
  #1 – I only had crème fraîche in my fridge since this was so impulsive
  #2 – I was afraid sour cream would be too sour — fine, I have trust issues

• 1/4 cup canola oil or vegetable oil
  * DO NOT use olive oil because it actually imparts a slightly bitter taste to your food
  – I put it in red, don’t say I didn’t warn you… 

• 1 1/2 tablespoon vanilla essence
  * the original recipe called for vanilla beans and vanilla extract
  – I had to use the synthetic kind — I had no choice!

• 2/3 cup full cream milk

Instructions

• Preheat oven to 175 °C.

• Mix together cake flour, baking powder, baking soda, and salt;
  sift into a medium-sized mixing bowl.
  Alas, the NyonyaCelup does not own a stand mixer after she burnt the motor of her last one.
  I still maintain it was a manufacturing defect: it was my 3rd time using it & I’d only left it on for 30-odd seconds.

• Add sugar and mix until well combined.

• Add butter and mix on medium-low speed for three minutes.
  Because there is so little butter, you’ll end up with a very fine crumb texture.

• In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla essence until smooth.

• Add the egg mixture to the flour mixture and beat on medium speed until just combined.

• Slowly add milk and mix on low speed until just combined.  The batter will be liquid.
  Don’t worry, you didn’t do anything wrong.  It’s supposed to be that way. ← exact warning in the original recipe, but that didn’t stop me from freaking out

• Fill cupcake liners just over 1/2 full.

• Bake for 15 minutes and then test to see if they are done; i.e. toothpick comes out clean.
  We are looking for ivory white cupcakes, not golden brown ones — apparently, but mine turned brown lar.

• Remove them immediately from tins and leave them on a cooling rack to cool.

Makes: 16 cupcakes

Again, I send my thanks to the Cupcake Guru for her wonderful recipe.