Vanilla Cupcake with PepperMint Butter-cream
This vanilla cupcake is a basic cupcake that makes a great base for any flavoring you want to mix n match. I tweaked the butter cream icing with peppermint and it was lovely and refreshing.
175g butter (at room temperature), cut into large pieces
175g self-raising flour
175g caster sugar
1⁄2 tsp baking powder
3 large eggs
1⁄2 tsp vanilla extract
Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cupcake or muffin cases.
Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed.
Divide the mixture evenly between the paper cases.
Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
175g butter (at room temperature), cut into large pieces
1⁄2 tsp vanilla extract
2-3 tbsp milk (optional) 350g icing sugar, sifted
1 1/2 tsp Peppermint flavoring
Green edible coloring
Edible pink hearts or others, to decorate
Put the butter, vanilla extract, two
tablespoons of the milk, and half the icing sugar in a large bowl and
beat until smooth. Beat in the remaining icing sugar, and pour in the
rest of the milk if needed and the mint flavoring to make the icing the right consistency.
Pipe swirls of the icing on top of each cupcake. Place edible pink hearts or other sprinkles, to decorate.
Cupcake recipe taken from Mary Berry’s vanilla cupcakes
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