Mad about cupcakes!

Yes! I did cupcakes again. They are just so fun to make! See them rise and then fall flat so that they can be decorated prettily with icing and frosting. Fun! Menu for the day – Vanilla Butter Cupcakes and Choc Chip Cupcakes. Intended the former for the little bubs who visited today, but I think it’s a tad too sweet, so, I would highly recommend a reduction in sugar. As for the latter, I thought it could be richer but overall, not too bad for a first try.

So, here’s the recipes for both cupcakes, taken from one of my recipe books, ‘Cupcakes and Muffins’ by R and R Publications.


Vanilla Butter Cupcake

Topped with Vanilla Buttercream

3 eggs

227g butter, softened

1 cup /200g superfine sugar (Highly recommend to reduce)

1/2 cup buttermilk

1 1/2 / 192 g cups of plain flour, sifted with 1 1/2 teaspoon of baking powder

1 teaspoon vanilla essence

Method:

1. Preheat oven to 160 degree celsius. Line 12 cupcakes papers in cupcake tray.

2. Lightly beat eggs, add butter and sugar, then mix until light and fluffy.

3. Add buttermilk, flour and baking powder and vanilla, and stir to combine. Beat with mixer for 2 minutes, until light and creamy.

4. Scoop the mixture into the cupcake cups and bake for 18-20 minutes.

For the Vanilla Buttercream Icing, recipe can be found here. Real simple!

Choc Chip Cupcake


3 eggs

227g butter, softened

1 cup /200g superfine sugar

1/2 cup milk

1 1/2 / 192g cups of plain flour, sifted with 1 1/2 teaspoon of baking powder

1 teaspoon vanilla extract

1/2 cup milk chocolate chips

2 tablespoons cocoa powder

Method:

1. Preheat oven to 160 degree celsius. Line 12 cupcakes papers in cupcake tray.

2. Lightly beat eggs, add butter and sugar, then mix until light and fluffy.

3. Add milk, flour and baking powder and vanilla, and stir to combine. Add milk chocolate and cocoa powder and stir through the mixture. Beat with mixer for 2 minutes, until light and creamy.

4. Scoop the mixture into the cupcake cups and bake for 18-20 minutes.

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