Wednesday, May 5, 2010

Vanilla Cupcakes

Photography by Rob Palmer

Cute cupcakes have enjoyed a renaissance in recent years. Thanks to a plethora of new products, exquisitely decorated homemade cakes are a cinch.

2/3 cup butter, softened
1 3/4 cups sugar
2 tsp vanilla bean paste
4 eggs
2 3/4 cups self-raising flour
1 cup milk

Butter Frosting:

2/3 cups butter, softened
6 cups icing sugar
1/2 cup milk

Preheat oven to 350°F. Line 24 1/3 cup muffin pans with paper baking cups.

Cream the butter, sugar & vanilla bean paste with an electric mixer. Add the eggs, one at a time, & beat until just combined. Add the flour & milk in alternate batches & stir with a wooden spoon until just combined.
Spoon mixture evenly among the paper baking cups. Bake for 15-20 minutes or until cooked through. Remove from oven & transfer to a wire rack to cool completely.

For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the milk & beat until well combined.

Divide frosting into small bowls and color. Use a small palette knife or round-bladed knife to spread the icing.

Decorating tips:

Color: Add coloring gradually until you've reached the desired shade. Paste coloring offers a greater variety of shades & a more intense hue than liquids. Butter that is very yellow will affect the colour; unsalted butter gives a paler base after beating.

Makes 24 cupcakes.

Notebook: - April 2008, Page 19
Recipe by Sarah Hobbs