If you are after a simple vanilla cake recipe, nothing, in my opinion, can beat this failsafe vanilla cupcake base. I have tried many over the years, but none have as rich a flavour or as good a texture. It is the perfect cake to swirl lashings of various flavours upon and can be tweaked or added to (nuts, fruits, essences), to suit your current mood.
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 1 dessert spoon vanilla extract
- 225g self-raising flour
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Icing
Ingredients
- 150g unsalted butter, room temperature
- 250g icing sugar, sifted
- 1 desert spoon vanilla extract
- 50g cocoa
- 2 tablespoons smooth peanut-butter
Method
- With an electric mixer, beat the butter, icing sugar and vanilla until smooth and creamy. Add the cocoa and mix again on low, then add the peanut butter and mix until fully incorporated.
- Place into piping bag and pipe onto cakes.
Brittle
Ingredients
- 100g sugar
- splash of water
- 70g chopped peanuts
Method
- Line a tray with non-stick baking paper and spread out the chopped peanuts.
- Place the sugar in a small saucepan and add a splash of water so it covers the sugar. Place on medium heat until the mixture starts to boil and turn a lovely golden colour. Do not stir as it will crystallise. It takes some restraint not to stir it, you may, swirl it around to make sure the mixture is cooking evenly. Be patient, it may take up to ten minutes to colour. Keep watching and do not let it burn you. Hot sugar and skin are a dreadful combination.
- When golden, pour over the nuts and leave to set. Do not touch it! Leave it for at least fifteen minutes before snapping into shards.
- Place shards onto of the cakes. Enjoy.
