A Recipe

The other day I wanted to make cupcakes. Actually Miss Brooklyn wanted to make them but she is notoriously bad at cooking - never reads the recipes properly and usually leaves out some vital step or ingredient...

Anyway, I googled cupcake recipes and came across this one from the Crabapple Bakery which I thought I would share with you.

Crabapple Bakery Vanilla Cupcakes - makes 24

2 & 3/4 cups flour

2 tsp baking powder

200g unsalted butter, softened

1 & 3/4 cups caster sugar

4 eggs

1 tblsp vanilla extract

1 cup milk

Preheat oven to 170c and line muffin tins with papers.

Sift together flour and baking powder. Beat butter for 1 - 2 minutes until creamy. Add caster sugar 1/3 at a time, beating for 2 minutes after each addition. After last addition beat until light and fluffy and the sugar is almost dissolved.

Add eggs one at a time, beating for 1 minute after each egg until the mixture is light and fluffy. Add vanilla and beat until combined.

Add 1/3 of the flour to the creamed mixture and beat on low speed until combined. Add half of the milk and beat. Repeat. Add the remailing flour and combine. Do not overbeat or mixture will toughen.

Fill patty pans 3/4 full and bake for 1-20 minutes. Cool for 30 minutes before frosting.

Butter Frosting

220g unsalted butter, softened

1/2 cup milk

1 tblsp vanilla extract

8 cups icing sugar

Note: I halved these amounts and it was more than sufficient for 24 large cupcakes.

Cream butter for 1-2 minutes. Add milk, vanilla and half the sifted icing sugar and beat for at least 3 minutes until light and fluffy. Add the remaining icing sugar and beat for a further 3 minutes and until mixture is a spreadable consistency.

Ice and decorate to your liking.

These cupcakes were extremely good and didn't last long at all in our house!