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Vanilla cream cupcakes | Preparation time: 1 to 3 hours
Serves: 5 |
| READ REVIEWS (0) | | What cute little cupcakes! This is a really good one, I highly recommend it - very tender. Hope you like it! | | | | | | Ingredients |
- 125g unsalted butter, softened
- ¾ cup + 1 tablespoon (162g) caster sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup + 4 tablespoons (180g) all purpose flour, sifted
- 1 teaspoon baking powder, sifted
- ½ cup (120ml) milk, room temperature
Vanilla cream:
- ½ cup (120ml) heavy cream
- 1 tablespoon icing sugar
- ½ teaspoon vanilla extract
- ¼ cup strawberry jam
| Preparation Method |
- Preheat the oven to 160ºC/320ºF. Place the butter, sugar and vanilla extract in the bowl of an electric mixer and beat for 10-12 minutes or until light and creamy. Gradually add the eggs and beat well. Add the flour, baking powder and milk and beat until just combined. Spoon into twelve ½ cup-capacity muffin pans lined with cupcake papers. Bake for 18-20 minutes or until cooked when tested with a skewer. Cool completely on wire racks.
- To make the vanilla cream, place the cream, icing sugar and vanilla in a bowl and whisk until stiff peaks form. Cut a small, round hole in the middle of each cupcake and remove the top; fill the holes with the jam and top with about 1 rounded teaspoon of cream. Place the lids by the side of each cream mound and serve.
Makes 12 – I halved the recipe, used 1/3-cup capacity muffin pans and got 6 cupcakes |
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