I am making cupcakes for my niece’s birthday party in a few weeks, and so I decided to do some practising as it’s been a while since I baked.
I decided to try the Magnolia Bakery’s recipe which I tried a while back, but found to be a tad heavy for my liking, and also I think perhaps more to the American palette which prefers sweeter sweets.
Luckily, this batch turned out perfectly to my liking, not too sweet, some salt which I always think balances sweet things, and light and fluffy. So here’s my recipe:
Makes about 8 large cupcakes or 6 large and 6 small (I have teeny silicone cupcake moulds which I think make perfect kid-sized cupcakes)
Just under 1 1/2 cups of plain flour with 2 teaspoons of baking powder (or I suppose you could just use self-raising flour, I just don’t have that in the flat)
115g softened salted butter
3/4 cup sugar
2 large eggs at room temperature
1/2 cup of milk
generous free-pour of vanilla extract (NOT essence)
Cream butter until fluffy
add sugar and beat 3 minutes
add eggs one at a time, beating well between eggs
alternate sifted flour with milk/vanilla in two batches making sure that they are well mixed but do not overbeat – I just used a low setting until just combined
Spoon into cupcake moulds which are set in a muffin tray and cook 10 minutes at 180C for the small cupcakes, and 20 mins for the large cupcakes.
Cool for 15 minutes before taking them out of the tray and then cool completely before topping with butter icing.
Butter icing – enough to top the above quantity of cupcake:
120g salted butter
1/2 cup of milk
3 cups icing sugar
generous dollop of vanilla extract
food colouring (optional)
Beat the above ingredients for 3-5 minutes.