The cupcake craze might have died down now to make way for the macaron obsession, but to me they will always be a delicious treat suitable for any occasion. This recipe is from the Magnolia Bakery in New York which is apparently credited with starting the cupcake trend back in the 90s. I’ve halved the recipe which is why the measurements are a bit awkward. So who needs a chocolate-chip-salted-caramel-hazelnut-nougat-dulce-de-leche-red-velvet-flavoured cupcake when you can have good old fashioned vanilla!
INGREDIENTS
Cupcakes
95g (¾ cup) self-raising flour
78g (½ plus 1/8 cups) plain flour
125g butter
1 cup caster sugar
2 eggs
½ cup milk
1 teaspoon vanilla
Icing
113g butter
3 cups icing sugar
¼ cup milk
1 teaspoon vanilla
METHOD
Cupcakes
1. Preheat oven to 180°Celsius
2. Line a 12 cup muffin tin with cupcake papers. Or you can
make mini ones like I did.
3. Combine the flours together and set aside.
4. Cream the butter in an electric mixer until smooth.
Gradually add the sugar and beat until fluffy, for about 3 minutes.
5. Add the eggs one at a time, beating well after each
addition.
7. Spoon mixture into the prepared tin, filling them about three
quarters full.
8. Bake for 20 to 25 minutes, until a skewer inserted comes
out clean.
9. Cool the cupcakes in the tin then remove and cool
completely before icing.
10. Make the icing and spread thickly (or as desired) onto
the top of each cupcake.
Icing
1. Place the butter in a large mixing bowl. Add half of the
icing sugar and beat until creamy.
2. Add the milk and vanilla and continue beating, then
gradually add the remaining sugar until the icing is thick enough to be
spreading consistency.
3. Add a few drops of food colouring if you want them to be
brightly coloured, and mix thoroughly. For these ones I divided the icing into
3 and to make a few different colours.
Store bought ones might look cuter and more perfect but
these are just as tasty!
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