Cooking With Bibi Aysha
Date: Thursday, 17 October 2024
Topic: Cupcakes
Recipe of the week: Vanilla Cupcakes & butter cream icing
Serves 12
INGREDIENTS FOR THE CUPCAKES:
-175g soft butter, cut into large pieces
-175g self raising flour
-175g castor sugar
-¹/² tsp baking powder
-3 large eggs
-¹/² tsp vanilla essence
-milk if necessary
INGREDIENTS FOR THE ICING:
-175g soft butter, cut into large pieces
-¹/² tsp vanilla essence
-2 or 3 tbslp milk
-350g icing sugar
-2 or 3 drops of food colour of choice
METHOD:
1.Preheat oven to 180°C. Line a 12 hole muffin tin with paper Cupcakes cases.
2.In a large bowl, add the butter, sugar and eggs together and mix with an electric hand beater or wooden spoon.
3.Add the baking powder, vanilla essence, and milk and continue beating.
4.Gradually add the flour and beat to form a smooth batter.
5.Divide evenly into the cupcake cases, then bake for 25 min or until the cake tester comes out clean. Leave to cool on a wire rack, then decorate with butter icing and other toppings of your choice.
METHOD for BUTTER ICING:
1.Add the butter, icing sugar, vanilla essence & 2 tbslp of milk into a large bowl & beat until creamy. Add remaining milk if necessary.
2.Add food colouring and beat again
3.Spoon the icing into a piping bag using any nozzle shape of choice and ice each cupcake.
ENJOY
