Raspberry Cupcakes
(makes about 24 cupcakes)
225 grams butter, at room temperature
1 cup caster sugar
4 eggs
2 cups plain flour
4 teaspoons baking powder
2 tablespoons custard powder
1/2 teaspoon raspberry essence
1/2 cup milk
Preheat the oven to 180 degrees celsius and prepare 2 muffin tins (to make 24 cupcakes).
Beat the butter until it is creamy, then add the the sugar slowly, beating well after each addition. Then add the eggs one at a time, beating after each egg.
Sift in half of the flour, the baking powder and the custard powder, and beat well. Add half the milk and beat again.
Sift in the rest of the flour, beat it in and add the last of the milk, and the raspberry flavouring. Spoon the mixture into the prepared tins, trying to only fill them about 3/4 full. Bake the cupcakes for about 20 minutes, and if you had to place the trays on different oven racks make sure to switch them halfway so that both trays cook evenly.
Vanilla Buttercream Frosting
225 grams butter, at room temperature or softened in the microwave
2 1/2 cups icing sugar
1 teaspoon vanilla extract
3-6 teaspoons milk
In a large bowl, beat the butter with an electric mixer until it is pale and creamy. Sift the icing sugar in a half cup at a time, beating well after each addition until the mixture is really thick. Then add the vanilla and gradually add the milk, just a teaspoon at a time. Beat the mixture until the frosting seems to have the right consistency - it should be stiff, but soft, and it should melt in your mouth. Then spread it or pipe it on to your cupcakes.
(makes about 24 cupcakes)
225 grams butter, at room temperature
1 cup caster sugar
4 eggs
2 cups plain flour
4 teaspoons baking powder
2 tablespoons custard powder
1/2 teaspoon raspberry essence
1/2 cup milk
Preheat the oven to 180 degrees celsius and prepare 2 muffin tins (to make 24 cupcakes).
Beat the butter until it is creamy, then add the the sugar slowly, beating well after each addition. Then add the eggs one at a time, beating after each egg.
Sift in half of the flour, the baking powder and the custard powder, and beat well. Add half the milk and beat again.
Sift in the rest of the flour, beat it in and add the last of the milk, and the raspberry flavouring. Spoon the mixture into the prepared tins, trying to only fill them about 3/4 full. Bake the cupcakes for about 20 minutes, and if you had to place the trays on different oven racks make sure to switch them halfway so that both trays cook evenly.
Vanilla Buttercream Frosting
225 grams butter, at room temperature or softened in the microwave
2 1/2 cups icing sugar
1 teaspoon vanilla extract
3-6 teaspoons milk
In a large bowl, beat the butter with an electric mixer until it is pale and creamy. Sift the icing sugar in a half cup at a time, beating well after each addition until the mixture is really thick. Then add the vanilla and gradually add the milk, just a teaspoon at a time. Beat the mixture until the frosting seems to have the right consistency - it should be stiff, but soft, and it should melt in your mouth. Then spread it or pipe it on to your cupcakes.
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