August 25, 2011

Vanilla Cupcakes for RSPCA CupCake Day!

Hello Friends!

So, I have officially tried out my new oven!

My first attempt at baking in my new oven, in my new house, was these Vanilla Cupcakes I got from

They are wonderful! I made them for my works RSPCA Cupcake Day and they where a hit.

There isn’t much vanilla in them, so I changed the recipe and added vanilla bean paste because it SHITS all over vanilla extract.

Anyhoo, here is the recipe, altered by me J

Vanilla Cupcakes

1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract – or for a better result use vanilla bean paste
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

Buttercream Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)

Remove from oven and place on a wire rack to cool. 

Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. 

If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.

Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Buttercream Frosting
In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. 

Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). 

Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

They didnt rise as much as i would have liked but they tasted awesome!
Sparkle out xx