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Last weekend I hosted a Gold Soiree at my house, to raise money for the Sydney Children’s Hospital’s Gold Week campaign. Guests were asked to wear a touch of gold and I tried to theme the food around the colour gold, including making these tasty vanilla cupcakes, and decorating them with a ‘gold’ praline.

Sparkle Cupcakery’s Vanilla Cupcakes

(Via the Crown St Cooks cookbook)

260g butter
1 1/3 cups caster sugar
4 eggs
3 cups plain flour
1/2 cup milk
2 tsp vanilla bean paste

Buttery Vanilla Icing

115g butter
2 1/2 cups pure icing sugar
1 egg white
1/2 tsp lemon juice
1/2 tsp vanilla extract

Preheat oven to 150ºC. Sift flour and baking powder. Cream butter and sugar on high speed with egg beaters for 5-15mins, depending on butter’s softness. Add eggs, one at a time, allowing to combine and not curdle. Add ½ the sifted flour and baking powder and ½ the milk and vanilla paste. Mix lightly to combine. Add remaining sifted flour and baking powder, then remaining milk and vanilla paste. Mix through to combine to a smooth batter.

Spoon mix into cupcake foils. Bake for 30mins on 140ºC to 160ºC (oven temperature may vary, depending on type).

To make topping, cream butter and icing sugar on high speed with egg beater for between 5 and 10 mins, depending upon softness of butter. Add egg white, lemon juice and vanilla extract. Cream for an additional 3mins. Use to ice cooled cupcakes.

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