Vanilla chiffon

INGREDIENTS

225g unsalted butter, softened

225g caster sugar

pinch salt

1/2 vanilla pod, seeds only

or 1 1/2 teaspoons vanilla extract

4 medium eggs

225g self-raising flour

60ml Plain syrup, vanilla variation

Basic cream cheese frosting, vanilla variation

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with cases.

Place the butter, sugar, salt and vanilla in a bowl and cream until pale and fluffy. Lightly beat the eggs in a jug and slowly add to the butter mixture while beating quickly. if the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour to rebind the mixture. Once all the egg has been added, sift in the flour and fold until just combined. Using a piping bag or tablespoon, fill the cases until two-thirds full.

Bake for 15–20 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or skewer into each sponge; it should come out clean. Leave them to rest for a few minutes in the tray and brush the tops with the syrup while they are still warm. Remove the cupcakes from the trays and leave to cool completely on a wire rack.

To decorate, use the vanilla cream cheese frosting and top with white metallic sugar pearls.

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