Based on the recipe by Kate Nichols (as featured in Master Chef).
Now that I've been regularly making these cupcakes for quite some time - this is my reviewed recipe with tips!
This makes 24 good sized cupcakes.
Ingredients
150g unsalted butter, softened
275g caster sugar
2 tsp vanilla essence
3 eggs
300g self-raising flour
3/4 cup milk
1. Preheat oven to 180°C (160C fan-forced). Line muffin pans with paper cases of your choice.
2. Beat butter, sugar and vanilla with electric mixer until pale. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Add flavourings of your choice.
3. Spoon mixture into paper cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely. Decorate as desired.
Butter cream frosting
150g unsalted butter, softened
275g caster sugar
2 tsp vanilla essence
3 eggs
300g self-raising flour
3/4 cup milk
1. Preheat oven to 180°C (160C fan-forced). Line muffin pans with paper cases of your choice.
2. Beat butter, sugar and vanilla with electric mixer until pale. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Add flavourings of your choice.
3. Spoon mixture into paper cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely. Decorate as desired.
Butter cream frosting
This amount of frosting will allow you to ice 24 cupcakes with a generous high whip. If you are planning just to spread a small amount on top of your cakes then halve this recipe.
Ingredients
200g butter, softened
6 cups icing sugar mixture
200g butter, softened
6 cups icing sugar mixture
1 tsp vanilla essence (or alternate flavouring - optional)
colouring (optional)
1/2 cup milk
1. Beat butter in a large bowl until pale, gradually add the icing sugar mixture while beating. As the mixture stiffens add the vanilla essence and colouring. Gradually add the milk a little at a time. Please note you may not need to add all of the milk, heat and humidity will affect how much liquid needs to be added. Beat until mixture is light and fluffy. Spoon into a piping bag and decorate cooled cupcakes. Decorate with sprinkles (or other).
1. Beat butter in a large bowl until pale, gradually add the icing sugar mixture while beating. As the mixture stiffens add the vanilla essence and colouring. Gradually add the milk a little at a time. Please note you may not need to add all of the milk, heat and humidity will affect how much liquid needs to be added. Beat until mixture is light and fluffy. Spoon into a piping bag and decorate cooled cupcakes. Decorate with sprinkles (or other).
No comments:
Post a Comment