Easy as vanilla cupcakes
I have grand plans for a Cupcake Week in the near future, I love a cupcake. Some people would say they've been done a million times and I would have to agree, but they're so simple to make, and really you can't go wrong with a morsel of fluffy cakey goodness topped with sweet rich icing.
You will need...
200gr butter, room temperature
300gr caster sugar
400gr S R flour
250ml milk, room temperature
4 eggs, room temperature
1 tsp vanilla
Method...
1. Pre-heat oven to 180ºC. Line a 12-cup cake pan with cup cake papers.
2. Crack eggs into a small bowl and beat lightly with a fork.
3. Place butter, sugar and vanilla into a large bowl and beat with an electric mixer for 2 minutes, until light and creamy. Add the eggs, mix for 1 minute, then sift the flour and add alternately with the milk
4. Divide evenly between the cup cake cases and bake for 18-20 minutes until risen and firm to touch.
5. Allow to cool for a few minutes then transfer to a wire rack. Allow to cool completely before icing.
For the icing...
250gr unsalted butter, room temperature
250gr copha vegetable shortening
6 cups icing sugar mixture
Vanilla essence/colour/flavourings (my favourite flavour is maple syrup!)
Method...
1. Sift the icing sugar.
2. Soften the copha a little in the microwave on low (don't melt though)
3. Add your copha and butter to a large bowl (or trusty Kitchenaid) and beat on low to combine
4. Gradually add your icing sugar and flavourings while beating on low.
5. Once all the sugar is combined, crank up the speed on your mixer and beat for 3-5 minutes until light and fluffy. Add any desired colourings and mix well to combine.
This mix can be stored in the fridge or freezer, just make sure it's in an airtight container, and when you would like to use it, leave it out at room temperature to soften before piping.
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