I really cannot take credit for this recipe (or any recipe I may be sharing here in the future) but I love baking and nothing makes me happier than watching baking videos and getting inspiration from my favourite bakers.
So here's how I make these beautiful batch of omnomnom-ness! And it couldn't be simpler!
Ingredients:
For the vanilla cupcakes (makes 12)
- 125 grams of self raising flour
- 125 grams of soft butter (I use salted)
- 125 grams of caster sugar
- 2 eggs
- 1 1/2 tablespoon of milk
- 1/4 teaspoon of bicarbonate of soda
- 1/2 teaspoon of vanilla extract
For the frosting
- 560 grams of icing sugar
- 100 grams of soft butter (I use salted)
- 160 grams of cream cheese
- 4 table spoon of jam (any of your choice, the possibilities are endless!)
Method:
- Preheat oven to 170 degrees celsius
- Sift all dry ingredients and pour them into your mixing bowl
- Add in your butter (make sure it's soft and squishy!)
- Mix with an electric mixer/standing mixer
- Start with a low speed and increase gradually till everything is combined
- Stop/slow mixing then add one egg at a time
- Add milk and vanilla extract
- Mix till batter is formed. Make sure to scrap the sides and bottom if needed
- Line your cupcake baking tray with cucpake liners
- Fill your cupcake liners with the batter till 1/2 way full. You don't have to level them - it will happen naturally in the oven.
- Before making the frosting, make sure all your utensils and equipment are clean
- Mix your butter using a stand/electric mixer till it turns pale
- Add in the cream cheese, then milk then mix till combined
- Stop the mixer and add in the jam and folding it slowly with a spatula
- Frost your cupcakes anyway you want! I used an ice cream scoop here.
Make sure your cupcakes cool before frosting. I placed my icing in the freezer for thirty minutes before frosting them.
Fair warning tho, the icing is super duper mega ultra sweet and I honestly can't find anyway to adjust the butter to sugar ratio without affecting the sweetness and consistency, but it's aight!
Hope you give it a try! Credits to Cupcake Jemma for the recipe!
Post a Comment