Monday, October 8, 2007

Vanilla Cupcakes with Butter Cream Icing

1 3/4 cup cake flour
3/4 cup castor sugar
3/4 cup (or 170g) unsalted butter (softened)
3 large lightly beaten eggs (room temp)
1 tsp vanilla essence
1 tsp baking powder
2 tbsp milk

1) Preheat oven to 180˚C & prepare paper cupcake cases.

2) Place softened butter & sugar into a bowl and cream with an electric mixer until the butter changes colours (approx. 2 mins).

3) Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 sec between each addition.

4) Add vanilla & milk then fold in sifted flour & baking powder and mix for a further minute.

5) Spoon batter into cases until they are approx 2/3 full & then place in the middle rack in the preheated oven.

6) Bake for approx 18-20min or until a toothpick comes out clean, then remove & let sit for a few min being removing the cupcakes from the tins & placing them on a wire rack to cool.

Recipe is adapted from

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