Strawberry and vanilla cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 120 g Plain white flour
- 140 g Unrefined golden caster sugar
- 40 g Butter (unsalted) softened
- 1 Salt
- 120 ml Milk (whole)
- 1½ tsp Baking powder
- 1 tsp Vanilla bean paste
- 1 Egg(s) (free range) large
For the buttercream
- 125 g Icing sugar
- Strawberry flavouring a few drops
- Pink food colouring a few drops
- 100 g Butter (unsalted) softened
- 15 ml Milk (whole)
- Sugar paste hearts
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1
Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.
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2
Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs.
For this step you'll need:
- 40g Butter (unsalted) softened
- 140g Unrefined golden caster sugar
- 120g Plain white flour
- 1½tsp Baking powder
- 1 Salt
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3
Put the eggs in a jug and whisk by hand. Add the milk and vanilla extract and mix together.
For this step you'll need:
- 1 Egg(s) (free range) large
- 15ml Milk (whole)
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4
Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth and thick.
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5
Spoon the mixture into the paper cases until ½ full.
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6
Bake in the oven for 18-20 minutes or until risen and springy to the touch.
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7
Leave to cool slightly and then place on a wire rack.
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8
To make the buttercream mix the icing sugar and butter together, then add the milk, mixing slowly, then increase the speed to high and whisk until soft and fluffy. Add a few drops of strawberry flavouring and pink food colouring
For this step you'll need:
- 125g Icing sugar
- 100g Butter (unsalted) softened
- 15ml Milk (whole)
- Strawberry flavouring a few drops
- Pink food colouring a few drops
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9
Top the cooled cupcakes with the buttercream using a palette knife or a piping bag.
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10
Top with a sugar paste icing heart.
For this step you'll need:
- Sugar paste hearts