VANILLA CUPCAKES with BUTTERCREAM FROSTING


VANILLA CUPCAKES - by Munira B

Ingredients:

  • 205g Self-Raising Flour
  • 160g Cake Flour
  • 400g Fine Sugar
  • 227g Unsalted Butter
  • 230g Full Cream Milk
  • 1 tsp Vanilla Extract
  • 4 Large Eggs
Method:

  1. Preheat your oven to 180°C. Line 2 muffin trays with paper liners.
  2. Place both flour and sugar in your mixing bowl fitted with a pedal attachment.
  3. Run the mixer on low and gradually add in the butter until it resembles a crumbly mixture.
  4. Place milk and eggs along with vanilla extract in a jug and whisk till smooth. 
  5. Slowly pour the wet mixture into the flour mixture and beat until just combined.
  6. Spoon the mixture into the prepared liners ¾ of the way full and bake for 20 minutes or until skewer inserted in the middle cupcake comes out clean. 
  7. Remove and let it cool on a wire rack until ready to frost.
CRUSTING BUTTERCREAM FROSTING
Ingredients:

  • 290g Crisco or any High Ratio Shortening
  • 110g Butter
  • 1 1/2 tbsp Vanilla Extract
  • 900g Icing Sugar
  • 1/8 - 1/2 cup Milk (I used 3/8 cup)
Method:
  1. Cream shortening and butter till well combined. 
  2. Add vanilla.
  3. Slowly add sifted icing sugar followed by milk until reached desired consistency.

Fiona Lau

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