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 sugarā€Ø  
1ā„2 tsp baking powderā€Ø  
3 large eggs  
1ā„2 tsp vanilla extract

Preheat the oven to 180Ā°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.

For the icing:
175g butter (at room temperature), cut into large pieces  
1ā„2 tsp vanilla extractā€Ø
 2-3 tbsp milkā€Ø (optional) 350g icing sugar, siftedā€Ø 
1 1/2 tsp Peppermint  flavoring
Green edible coloringā€Ø

 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.
Enjoy...jue

Cupcake recipe taken from Mary Berryā€™s vanilla cupcakes

Comments

Popular Posts