Monday, February 18, 2013

Vanilla Cupcakes

Cupcakes have been in fashion for a while now and it doesn't seem like they are going out of fashion anytime soon. Fashionable or not I love cupcakes. Not surprising is it, considering I have already professed to be a cake addict. 

Vanilla cupcakes are timeless and classic. They maybe deceptively simple looking but to find one that has a moist cake and a beautiful vanilla butter cream that just melts in your mouth is I have found, not that easy. I have experimented with many recipes but this one is my favourite. The cake is fluffy and moist and the butter cream beautifully smooth and delicious. I made these for a friend's baby-shower and they were a hit. The theme was pea in a pod and so the cupcake colours are white and green. You can choose to colour differently or just leave them plain. They look beautiful either ways. Ideal for afternoon tea, children's parties and baby showers.


yields 12-14 cup cakes


For the cake

100 g Butter (softened)
170 g Caster Sugar
6 g Vanilla extract
2 eggs
200 g Self Raising Flour
130 g Milk

For the Butter-cream
(adapted from Recipe girl)

3 cups Icing Sugar
1 cup butter, at room temperature
1 teaspoon Vanilla extract or vanilla bean paste
1-2 tbsp whipping cream


Preheat the oven to 180 degrees C. 

Cream the butter, sugar and the vanlla with a hand mixer in a large bowl.
Gradually mix in the eggs.

Mix in half the flour and then half the milk.

Mix in the rest of the flour, then rest of the milk.

Line a 12 cup tray with muffin cases. 

Fill to 3/4 the cup with the mix. After filling all 12 cups put the tray in the oven.

Bake for about 20-25 minutes until they are completely cooked and a skewer comes out clean when inserted.

Take the cupcakes out and cool them on a cooling rack. You can start making the butter-cream while they cool.

For the Butter cream

Cream the butter and sugar on low speed with a hand mixer until its well blended. Increase the speed gently to medium and beat for another 2-3 minutes.

Add the vanilla and cream and continue to beat it for another minute. Add more cream if needed for your desired consistency.

I divided the mixture into two halves and coloured one half with green food colouring. You can choose to add another colour or leave it plain.

Scoop it into a piping bag and you are now ready to start decorating. I decorated mine with little sugar flowers on top. (they are easily available in super markets)

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