Since we’re on a birthday roll… (Baking awesome vanilla cupcakes!)

Since we’re on a birthday roll… (Baking awesome vanilla cupcakes!)

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.

Brainy cupcakes

One… Two… Three… Four…
Hey, I think I sound like a song!

Vanilla Cupcakes

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


  • 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


  • 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

Decorated vanilla cupcakes

Though Papa is terribly pleased that we’ve baked cupcakes in his favourite colour scheme,
he still thinks he should add a lil’ something for that * smurfy magic*

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

Love, The NyonyaCelup

One response »

  1. Pingback: Vanilla Skies « The NyonyaCelup

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