The New year has just begun and we are already in April . Time really flies.. or let me say , things have been soo buzy and hectic over the last 3 months ,we didnt realise we are in the fag end of the first quarter. We returned from a fantastic India trip early this January. After which my daughter – miss butterfly had been going through a rough face settling down in her nursery. This is for the first time ever, she is staying without me anywhere. Its being quite hard on her as ever since she has embraced this world, it has just been me and me all the time. Even though her best est loving dad or her favorite big brother would be around ,she would look for her comfort in my arms and around me .But its a stage where every kid battles, some accept it quicker some take a little longer. My missy battled, refused ,cried the whole sessions and finally now one happy Bee ! Ufff !!It took her nearly 12 sessions..to begin enjoying her happy days.
After an awesome fun filled India holidays , I was still rejoicing for a month that I never mustered any enthusiasm to regular chores and blogging. Guess its just a phase. Once you start working on the first post, the want to do it better and more grows. In the month of March , I enrolled myself to Neel’s LFP course and believe me it was an eyeopener. The course made me work hard with more dedication and brought out the better side in me. The lessons encouraged us to work multi angle, multi level and manifold. The month of March overall has been self rewarding and I have been pleased with the outcome after every lesson.
In the meanwhile , towards the end of March , gracefully packed parcel arrived. When I opened them ,we ( Miss Butterfly & me ) found a hamper inside a beautiful wicker basket with leather strapped locks and handle. In them contained a variety of Billington’s Golden Icing Sugar, Billington Golden Caster Sugar, Nielsen Massey products – Vanilla Extract , Vanilla Pods & Vanilla Bean Paste and a recipe card for Nielsen- Massey’s Vanilla Cupcakes.
This Easter, BakingMad.com is teaming up with Nielsen- Massey and is going Vanillaa laaa laa as it celebrates the holidays with one of its favorite flavors Vanilla. There are many more recipes in my space where I have incorporated Vanilla as a flavoring agent – FairyCupcakes – my favorite one and the most popular recipe , chocolate cupcakes, coffee chocolatechip cupcakes
Since I knew ,we will be meeting up with our regular gang over easter holidays, I kept the cupcakes on hold until the day we visit them. We have a handful of kiddos of all age ranging from 2.5 years to 17 years to enjoy them . So what better occasion can it be to make them.
Prep Time +Frosting Time: 10
+15 Min | Baking Time: 20 Min | Makes 24 No’s
For Vanilla Sugar Syrup:
For Vanilla Buttercream Frosting:
the oven to 180 C, fan 160 C, gas mark 4. Line 2 muffin trays with 12 cupcake
cases each. Using an electric mixer, beat the butter and sugar until pale and
fluffy, then whisk in vanilla extract.
whisking speed, incorporate one egg at a time with a tbsp. of Flour in order
to avoid curdling. Once combined, add the remaining flour and beat until well
piping bag or ice-cream scoop, divide the batter between the cupcake cases
and bake for 20 min, or until lightly golden and firm to the touch. Leave the
cakes to cool down a little on the wire rack, and then add some sugar syrup
to the top of each one.
completely cooled, remove from the tins. Place the frosting in a piping bag
and ice accordingly.
HOW TO MAKE VANILLA SUGAR SYRUP
golden caster sugar in a pan with 4 tbsp. of Water. Simmer for a few minutes
until dissolved, then take off the heat and set aside to cool. Once cool, stir
in 1 tsp Nielsen- Massey Vanilla Extract.
HOW TO MAKE VANILLA BUTTERCREAM
cheese, butter, vanilla and golden icing sugar in a mixing bowl and slowly
mix together until light and fluffy.
I baked two
batches of cupcakes, halving the recipe each time. First time I could only
make 11 cupcakes, but it’s because I had scooped in slightly more batter in
each cup. The second time, I divided them equally into 12 cups. The recipe is
perfect in terms of measurement. Neither more nor less.
This is a cupcake
recipe and not a recipe for muffin. So one needs to fill it just half and the
batter needs to rise to level up to the case and not form a tiny hill.
If Self raising
flour is not available, you can make it at home easily. Find the link for
I have never made it at home before,
because it is readily available in my pantry all the time.
Recipe adapted from here.
With many thanks to Baking Mad, Nielsen-Massey and the PR agency for the hamper.