Vanilla Cupcakes with Cream Cheese Buttercream Icing
Author: Sandhya Hariharan
Ingredients
For Cupcakes:
200gUnsalted Buttersoftened
200gCaster Sugar
200gSelf Raising Flour
1tspNielsen- Massey Vanilla Extract
4Medium Eggslightly beaten
For Vanilla Sugar Syrup:
50gCaster Sugar
4Tbsp.Water
1tspNielsen- Massey Vanilla Extract
For Vanilla Buttercream Frosting:
200gCream Cheese
100gUnsalted Buttersoftened
600gGolden Icing Sugar
1tspNielsen- Massey Vanilla Extract
Instructions
Preheat 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.
Reduce the 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 mixed.
Using a 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.
Once completely cooled, remove from the tins. Place the frosting in a piping bag and ice accordingly.
HOW TO MAKE VANILLA SUGAR SYRUP
Place 50g 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 FROSTING
Put cream cheese, butter, vanilla and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy.
Notes
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 same here.
I have never made it at home before, because it is readily available in my pantry all the time.