Buttercream Cupcakes
By: Andrea Lucas
Published: Sunday, April 24, 2011 - 10:29am

Ingredients




120 grams plain flour
140 grams caster sugar
1 teaspoon baking powder
a pinch of salt
40 grams unsalted butter, at room temperature
120 milliliters whole milk
1 egg
1/4 teaspoon vanilla extract
1 quantity vanilla frosting
hundreds and thousands or other edible sprinkles, to decorate
12 a- hole cupcake tray, lined with paper cases
For the vanilla frosting:
250 grams icing sugar, sifted
80 grams unsalted butter, at room temperature
25 milliliters whole milk
a couple of drops of vanilla extract

Preparation

1 Preheat the oven to 180 degrees 2 Put the flour, sugar, baking powder, salt and butter in a bowl & with an electric whisk until well combined 3 In stages pour in half the milk and beat until the milk is just incorporated. 4 Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated 5 Continue mixing for a couple more minutes until the mixture is smooth.Try not to over mix at this point or they will not rise 6 Spoon the mixture equally into the paper and bake in the preheated oven for 20–22 minutes, or until light golden and the sponge bounces back when touched. 7 Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. 8 When the cupcakes are cold, spoon the vanilla frosting on top and decorate with whatever you have to hand (we used edible balls, mini eggs & hundreds and thousands) 9 For the vanilla frosting: 10 Beat the icing sugar and butter together 11 Add milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of drops at a time. Once all the milk has been incorporated, turn the mixer up to high speed. 12 Continue beating until the frosting is light and fluffy, at least 5 minutes then decorate & enjoy 13 These can be frozen un iced for a month!

About


Great for freezing (unfrosted)

Comments:
Andrea Lucas

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