This recipe is from the Crabapple Bakery Cupcake Book, which is definitely worth buying if you love cupcakes! This recipe makes twelve cupcakes, but it can easily be doubled to make more. The vanilla buttercream frosting can be coloured and flavoured to add a new twist, if you like. Think strawberry, orange blossom, rose water, peppermint or chocolate.
For the cupcakes:
220 grams plain flour
1 teapsoon baking powder
100 grams butter, softened
210 grams castor sugar
1 ½ teaspoons vanilla extract
2 eggs
½ cup milk
For the vanilla buttercream frosting:
100 grams butter, softened
¼ cup milk
4 cups icing sugar, sifted
1 teapsoon vanilla extract
Sift the flour and the baking powder into a small bowl. In a separate bowl, cream the butter for 1-2 minutes. Add the castor sugar a third at a time, beating for 2 minutes after each addition. After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved. Add the eggs, one at a time, beating for 1 minute after each addition or until the mixture is light and fluffy. Add the vanilla extract and beat until combined.
Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half of the milk and beat until combined. Repeat this process. Add the remaining third of the flour and beat until thoroughly combined; do not over-beat as this will toughen the mixture.
Place cupcake papers into a cupcake pan and the spoon mixture into the cupcake papers, filling each about three-quarters full. Bake for 18-20 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the pan and immediately cool on a wire rack for 30 minutes before frosting.
To make the vanilla buttercream frosting, cream the butter 1-2 minutes. Add the milk, vanilla extract and half of the sifted icing sugar, and beat for at least 3 minutes or until the mixture is light and fluffy. Add the remaining icing sugar, and beat for a further 3 minutes or until the mixture is light and fluffy and of a spreadable consistency. Add extra milk if the mixture is too dry or extra icing sugar if the mixture is too wet.
Add any flavourings or colourings as this stage. Spread the frosting over each cupcake and decorate with sprinkles, cachous and sugar flowers.
