Thursday, January 28, 2010

Vanilla Cupcakes with Butter Cream Frosting



This recipe is very popular among the staff at The Bride’s Diary. It’s a simple cupcake recipe with fuss-free instructions, and your beautiful little creations will remain moist and tasty for up to 3 days.

Vanilla Cupcakes
  • 190g unsalted butter at room temperature
  • 1 ½ cups castor Sugar
  • 4 free range eggs
  • 1 tablespoon vanilla extract
  • 2 ¾ cups plain flour
  • 2 teaspoons baking powder
  • 1 cup full cream milk

Preheat oven to 170c. Line two 12 hole cupcake trays with cupcake papers.

Cream the butter for 2 minutes. Add the sugar a third at a time. After the last addition, beat until the mixture is light and fluffy. Add eggs one at a time, beating until mixture is again light and fluffy. Add the vanilla extract and beat until combined.

Sift the flour and baking powder together. Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half of the milk and beat until combined. Add the remaining flour and milk and beat until just combined, do not over beat as this will toughen the mixture.

Spoon mixture into the cupcake papers filling each to about three-quarters full. Bake for 18 minutes or until a skewer inserted comes out clean. Remove cupcakes from the trays and cool completely on a wire rack before frosting.

Butter Cream Frosting
  • 190g unsalted butter at room temperature
  • 1kg icing sugar
  • ½ cup full cream milk
  • 1 tablespoon vanilla extract

Cream the butter for 2 minutes. Add the wet ingredients and half of the icing sugar and beat until the mixture is light and fluffy. Add the remaining icing sugar and beat for at least 4 minutes or until the mixture is light and fluffy again. If you wish to colour the butter cream add a drop at a time until you reach the required colour.

Decorating
Spoon the butter cream into a piping bag fitted with a 15mm star tip nozzle and pipe swirls onto your cupcakes.

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