Tuesday, September 15, 2015

Food Academy- Vanilla Cupcakes.

Remember to cream the butter well, then mix in the sugar and mix well. Then the eggs and mix well. Then the vanilla and mix well. Finally the flour and milk and carefully mix.
Make sure your icing is the right consistency, thick enough to make shapes but runny enough to pipe.

Making cupcakes can be an art form!

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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