I hope you are not tired of reading about my bakes - inspiration struck and I cannot seem to stop myself from taking my mixer out of the cupboard and turning on the oven.
Baking is an addiction, and I am afraid I have a pretty bad case of need-to-fiddle-with-batter right now.
I have frosted my cupcakes with Swiss Meringue Buttercream, which I love, but you can also top them with a simple American buttercream, which takes no time at all to prepare.
Here's how to make these show-stoppers anyone would be proud to bring to a bake-sale or a pot-luck party!
Into a mixing bowl, I added the flours, sugar, baking powder and salt. I used the paddle attachment of my mixer to mix this for a minute. Then into this, I added the unsoftened butter and mixed until I had what resembled coarse crumbs.
I dished the batter into cupcake liners, and baked them.
I frosted the cupcakes with Swiss Meringue Buttercream to which I had added some purple food colouring.
Simply Perfect Vanilla Cupcakes (Makes 24)
Cupcakes adapted from bakingamoment
1 1/2 (150g) cup cake flour
1 1/2 (187.5g) cup all-purpose flour
1 3/4 (393.75g) cups granulated sugar - I reduced this by 50%
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup (226g) unsalted butter, softened, cut into small cubes
1 cup (240ml) milk - I used low-fat
2 teaspoons vanilla extract
1 teaspoon vanilla bean paste (or vanilla beans from 2 vanilla pods)
Preheat the oven to 350°F (175°C).
Place the flours, sugar, baking powder, and salt in a mixing bowl and stir to combine.
Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes).
Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
Combine the milk and vanilla in a measuring cup. Beat half this mixture into the flour/butter/eggs.
Beat on medium speed for 1 1/2 minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.
Fill paper liners 2/3 full with batter, and bake for 20 minutes, or until a tester inserted in the center of the cupcake comes out clean.
Cool completely before topping with buttercream.
Swiss Meringue Buttercream (Makes approximately 3 1/2 cups)
Adapted from bakersroyale
5 large egg whites
1 1/2 (337.5g) cup caster sugar
454g unsalted butter, sliced and softened
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160°F (71°C) while whisking constantly.
Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
Add salt and flavoring, mix to combine.
NOTE: I keep the remaining buttercream frozen in smaller air-tight containers to be used as and when needed. The buttercream would be thawed overnight in the fridge, then brought to room temperature before being whisked for a short while, then used as required.
I am also linking this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Favourite D.I.Y., and Tze of Awayofmind Bakery House.