I think I've pretty much nailed my perfect vanilla cupcake recipe.
I've been trialling for ages now and I've just not found one that rises beautifully and has a moist delicious texture. This one is the winner...its the addition of the buttermilk that I think makes it just right.
So, what to top a perfect vanilla cupcake sponge with? Well in this case I decided upon a Lamington style topping. If you are not from NZ or Australia the Lamington might be foreign to you, but here, its an institution. There is a lamington in EVERY bakery either filled with cream and a dollop of jam or just sitting in a square waiting to be messily devoured, or sometimes rolled into a log. Either way it involves a chocolate or raspberry icing rolled in coconut. And that is a winning, delicious combination.
So, here goes;
1 1/4 cups flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 1/2 tsp vanilla extract
1/2 cup oil
1/2 cup buttermilk (or just use normal milk and add vinegar or lemon juice until it curdles)
Mix together the flour, baking soda and powder and salt in a bowl.
In a separate mixing bowl add the eggs and sugar and beat on high for a few minutes then add the oil and vanilla and continue to beat.
Add dry mix alternately with the buttermilk, scraping down the sides of the bowl as you go.
Fill the paper baking cups about 3/4 of the way only and bake in an oven on 180deg C for 12-14 minutes.
Allow to cool.
To prepare the topping use the following
1 cup icing sugar
1/4 cup cocoa powder
Mix together the icing sugar and cocoa in a bowl. Place the butter in a bowl or cup and pour a small amount of boiling water over the butter to melt it. Once melted add these to the icing sugar and mix well until it is a slightly runny and smooth mixture.
Using a spoon drizzle the mix on top of the cupcake, do this with all of them.
Dip each cupcake then in shallow saucer of coconut and tap off gently to get rid of excess.