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Gordon Ramsay Vanilla Cupcakes Recipe

Gordon Ramsay Vanilla Cupcakes Recipe

My Gordon Ramsay-style vanilla cupcakes recipe — a properly creamed sponge and a smooth vanilla buttercream.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: British
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Cupcakes:
  • 200 g unsalted butter softened
  • 200 g caster sugar
  • 4 large eggs room temperature
  • 200 g self-raising flour sifted
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 2 tbsp whole milk
  • Pinch of salt
  • Vanilla Buttercream:
  • 200 g unsalted butter softened
  • 400 g icing sugar sifted
  • 2 tsp vanilla extract
  • 2 –3 tbsp whole milk

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Line muffin tin.
  2. Cream butter and sugar 4–5 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well.
  4. Beat in vanilla, sift in flour, baking powder and salt, fold gently.
  5. Fold in milk.
  6. Divide between cases two-thirds full. Bake 18–20 minutes.
  7. Cool in tin 5 minutes, then completely on a wire rack.
  8. Beat butter alone 3–4 minutes, gradually add icing sugar, vanilla and milk.
  9. Pipe or spread buttercream onto cooled cupcakes.

Notes

Cream the butter and sugar for the full time for a light sponge.
Beat the butter alone before adding icing sugar for silky buttercream.
Always sift the icing sugar to avoid lumps.
Un-iced cupcakes freeze well for up to 3 months.