Tuesday, July 31, 2012

Sparkle Cupcakery Vanilla Cupcakes

There's nothing better than getting a few girls together on a Saturday afternoon for a catch up, and there's no better way to try out a new cupcake recipe from my new Sparkle Cupcakery cookbook. I wanted to be adventurous and try one of the more exotic recipes but as time was tight during week I just went with the plain vanilla cupcake and vanilla frosting. The difference with this recipe is all the ingredients (and I mean all of the ingredients) are measured with a scale. I did find this a little tedious, especially with the eggs and eggwhite but it was worth it for the end result, especially the frosting. If you want a frosting that you can manipulate into different shapes this is the one for you. I kept it really simple this time but I can't wait to experiment with the other recipes and frostings in this cookbook in the future.  

What you will need for the Cupcakes:  
220g Butter
230g Caster Sugar
205g Eggs
330g Flour, sifted
12g Baking Powder
90ml Milk
10g Vanilla Bean Paste
Preheat oven to 145°C. Cream the butter and sugar on high until smooth and off white in colour (between 5 – 20 minutes, depending on how soft your butter is).
Creamed butter
Add the eggs, one at a time, combining each thoroughly between additions. Do no overmix.
Adding egg to butter and sugar
Sift flour and baking powder together (or do what I do here). In a separate bowl, combine the milk and vanilla bean paste. Add half the flour and half the milk mixture to the butter mix. Mix well.
Half way there batter
Add the remaining flour and remaining milk mixture and mix until just combined. Using an icecream scopp (or a soup spoon), spoon mixture into cupcake cases.

Batter in cups (I cook mine in paper cups in a muffin tray to keep their shape)
 Bake for about 30 minutes, turning the tray around in the oven after the first 15 minutes. 
Cooked cupcakes (sorry about the dark photo)

What you will need for the Vanilla Frosting:
115g Butter
310g Pure Icing Sugar
25g Egg White
½ Teaspoon Lemon Juice
10g Vanilla Bean Extract

For the frosting, whip the butter until slightly pale and creamy.
Cream Butter
Add the icing sugar and cream on high speed for about 5 – 10 minutes.
Add Icing Sugar

Creamed Butter & Icing Sugar
Add eggwhites, lemon juice and vanilla bean extract.
Add wet ingredients
Cream for 3 minutes.
Vanilla Frosting
Spread over the cooled cupcakes. 
Vanilla Cupcakes with Vanilla Frosting
I served mine at a girly afternoon (lucky I made two batches that day) and they went down a treat. They're a delicious and simple cupcake when you just need something to indulge your guests  own sweet tooth.

My afternoon tea table
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