vanilla cupcakes with chocolate icing

May 17, 2017
vanilla cupcakes with chocolate icing

Everyone has their favourite cupcake recipe. Our’s is one from Magnolia Bakery. But the thing about these cupcakes is they are labour intensive. You really do need to set aside the time to make them, and for that reason we don’t make them very often. So what do you do when you want cupcakes, but you want them now? You look for a recipe that throws everything in the one bowl, at the one time. All that’s required is a good mixing.

This is it! The perfect quick cupcake recipe, which I discovered in one of my favourite baking books: Commonsense Baking (Murdoch Books). I’ve mentioned this book before. It’s the book you walk past. Terrible cover, terrible photographs. But don’t be put off. Contained within these pages are great recipes. Having said that, poor production quality can be an advantage – this book is very reasonably priced.

The hardest thing about this recipe is measuring the ingredients. From there, all that’s required is a good mixing. And that’s the key. Although the mixtures comes together quite quickly, the more it’s mixed the better it is. Allow around 10 minutes and you’ll end up with moist, light cupcakes that are simply delicious.

When it comes to icing cupcakes I go for a more light-handed approach. I find that a thick coating of icing overpowers the cake, with the end result being all about the icing rather than the cake.  But that’s entirely up to you. Either way, I use the basic chocolate icing from Auntie Mary Biscuits, which works a treat on cupcakes too.

This is another one for the kids to try their hand at. A few safety instructions about using electric beaters and they’ll have a great time. Teach them to make a good cup of tea, and you’ve got afternoon tea covered. Enjoy!

vanilla cupcakes with chocolate icingvanilla cupcakes with chocolate icing

 

vanilla cupcakes with chocolate icing
 
Serves: 10-12
  • 120 grams unsalted butter, softened
  • 125 grams caster sugar
  • 185 grams self-raising flour
  • 125 mls milk
  • 1 teaspoon vanilla extract
  • 2 eggs
Icing
  • 1 cup icing sugar, sifted
  • ¼ cup cocoa powder, sifted
  • ¼ cup unsalted butter, melted
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  1. Preheat the oven to 180 degrees Celsius. Line a 12 hole cupcake tray with paper patty cases.
  2. Place the butter, sugar, flour, milk, eggs and vanilla extract in a large bowl. Beat with electric beaters on low speed to combine. Increase the speed and beat until smooth and pale - approximately 10 minutes.
  3. Divide mixture between the patty cases and bake for 20-25 minutes, or until cooked and golden
  4. Transfer to a wire rack to cool.
  5. To make the icing, combine all ingredients in a bowl and mix with electric beaters until smooth.
  6. Using a knife or small spatula, spread the icing over the cooled cakes. Set aside to firm the icing.

 

 

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