|
|
Vanilla
Cupcakes
Ingredients:
Makes 24 cupcakes
200g unsalted butter,
at room temperature.
1 3/4 cups (165g)
caster sugar.
4 eggs,
lightly beaten.
2 3/4 cups
plain flour, sifted.
2 teaspoons
baking powder.
1 cup
(250ml) milk.
1 teaspoon
vanilla essence.
Method:
-
Preheat oven
to 180C.
-
Cream butter
for 1 minute & then add caster sugar & beat
until the mixture is light & fluffy.
-
Crack eggs
into a small bowl & lightly whisk. Slowly
add the eggs to the butter/sugar mix,
continually stirring to keep the mixture
light & fluffy.
-
Stir in the
vanilla.
-
Add the flour,
baking powder & milk in alternate batches.
Mixing on a low speed until combined. Do not
over mix the mixture.
-
Line a muffin
tin with paper cases, add the cupcake
mixture to each case.
-
Place muffin
tray on the middle shelf in the oven. Bake for
approximately 20 minutes, until the cakes
spring back with lightly tapped.
-
Place on a
wire rack & set aside to cool.
-
Once cooled,
decorate with icing.
Also see:
Chocolate cupcakes
|
|
Health:
House & home:
Winter recipes:
|
|
|
|
|
