Tuesday, May 5, 2015

Food Academy- Vanilla cupcakes.

There is lots of mixing in this recipe but the end product is worth it. If you have a electric mixer at home, it will be easy.
Remember, the order of adding the ingredients is important.

Crabapple Bakery's Vanilla Cupcakes
Makes 12
1 1/2 cups plain flour
1 teaspoon baking powder
100g softened unsalted butter
 3/4 cup caster sugar
2 eggs
1 1/2 teaspoon vanilla extract
1/2 cup milk
Preheat oven to 170. 
1.     Line a 12 hole muffin trays with cupcake papers.
2.     Sift together the flour and baking powder. 
3.     In a separate bowl, cream the butter for 1-2 minutes. 
4.     Add the caster sugar a third at a time, beating for 2 minutes at each addition. 
5.     After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved. 
6.     Add eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy. 
7.     Add the vanilla extract and beat until combined.
8.     Add a third of the flour to the creamed mixture and beat on a low speed until combined. 
9.     Add half of the milk and beat until combined.  Repeat this process. 
10.  Add the remaining third of the flour and beat until thoroughly combined; do not over beat as this will toughen the mixture.
11.  Spoon mixture into cupcake papers, filling each about three-quarters full. 
12.  Bake for 18-20 minutes or until a fine skewer inserted comes out clean. 
13.  Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.

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