Cupcake Recipes, Tips & Ideas

[KatieRabbit]

Here it is.....
Crabapple Bakery's Vanilla Cupcakes:

2 3/4 cups plain flour
2 tsp baking powder
200g softened unsalted butter
1 3/4 cups castor sugar
4 eggs
1 tbs vanilla extract
1 cup milk

preheat oven to 170C.
line two 12-hole muffin trays with cupcake papers.

Sift together the flour and baking powder. In a separate bowl, cream the butter for 1-2 minutes.

Add caster 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 eggs one at a time, beating for 1 minute after each minute or until 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 or the mixture will toughen.

Spoon mixture into cupcake papers, filling each about three-quarters full. Bake for 18-20 minutes, or until a skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.



Vanilla Buttercream Frosting:
(Makes enough for about 24 cupcakes)

220g softened unsalted butter
1/2 cup milk
1 tbs vanilla extract
8 cups icing sugar

Cream the butter for 1-2 minutes.

Add milk, vanilla extract, and half 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.

NOTES
I use SR flour instead of plain and baking soda (leave out baking soda with SR flour)
It is REALLY important to beat for the time allocated as this is what makes them light and fluffy.
My icing is about 3 cups of icing sugar with a few dollops of sour cream and beat with electric beater and colour with food colouring. The icing recipe here makes heaps! It is meant to be swirled in a peak.
I buy white muffin papers from woolies. Sometimes they also come in silver foil and white. They are big cupcakes.

[Hollybolly]

Deirdre,

I just wanted to post and say I made your cupcakes tonight... OMG they are soooo good!!!!

I used the plain flour & baking powder - and didn't ice them, as I added raspberries & white choc bits to them, I think it may have been too sweet with the icing - and DS always picks the icing off anything anyway!

Thanks so much for the recipe!

I'm keen to make more with different ingredients in them now

[Miss.September]

I'm not flash at making cupcakes but I swear by the Crabapple Bakery cupcake cookbook. It has so many different cakes!!

I still manage to burn them though! Good luck with your daughter's birthday!