This cupcakes are one thing: vanilla! A light and fluffy vanilla cupcakes filled with a vanilla pastry creme and topped with vanilla frosting.
| Prep Time |
Cook Time |
Makes |
| 20 min |
15-25 min |
12 |
Ingredients
Cupcakes
175g of unsalted butter, softened
3 eggs
175g of sugar
175g of flour
2 tsp of baking powder
2 tsp vanilla extract
Pastry Creme (You will not use all of it! Having would be okay)
300ml of milk
1 tsp vanilla extract
3 large egg yolks
60g of sugar
2 tbsp flour
2 tbsp cornstarch
Frosting
1 tsp vanilla extract
225g of butter
125g of icing sugar
1-2 tbsp of milk or creme
Preparation
- In a medium-sized bowl, mix together the egg yolks and sugar.
- Sift in the flour and cornflour and combine into the egg and sugar. It should form a paste. Set aside.
- In a saucepan, bring the milk to a boil. It is perfect when the milk starts to foam.
- Remove the milk from the heat whisk in the paste. Whisk constantly to prevent curdling. You might want an extra hand here!
- Pour the mixture back into the sauce pan and cook over medium heat until boiling. Make sure to whisk constantly.
- Once it reaches boiling, whisk constantly for another 30-60 seconds or until thick.
- Remove from head and add the vanilla extract.
- Set aside to cool to room temperature.
- Preheat the oven to 170C and line a cupcake tin.
- Cream together the butter and sugar. They should be well incorporated into a pale yellow mixture.
- Whisk or beat in one egg at a time. Then add the vanilla.
- Finally, sieve in the flour and baking powder. Combine in or whisk for 5 minutes.
- Bake in the oven for approximately 14 minutes. Use a fork to check for readiness. The top of the cakes should not be brown but have a spongy texture when touched.
- Set aside to cool.
- For the frosting, mix together the icing sugar and the butter.
- Mix on low until well blended and then on medium/high for 3 minutes.
- Add the vanilla and milk/creme and continue to beat for another 1 minute. Add the liquid slowly until you reach desired texture.
- The right amount should produce a frosting that can hold a peak.
- Once the cupcakes have cooled, fill them with the pastry cream and then frost.
These cupcakes are definitely packed full of lemon with baked in lemon zest, a lemon juice frosting and a lemon curd filling! If you are a fan of lemon, these lemon cupcakes should be right up your alley. Based on yesterday's dinner they were a hit. I hope you give these a try :)
| Prep Time |
Cook Time |
Serves |
| 20 min |
15-20 min |
12 |
Ingredients
Cupcakes
125g of softened, unsalted butter
125g of plain flour
125g of sugar
2 tbsp of greek yoghurt
2 large eggs
zest of one lemon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
approximately 12 heaped tsp of lemon curd
Frosting
125g of softened, unsalted butter
250g of icing or powdered sugar
juice of 1 lemon
Preparation
Cupcakes
- Preheat the oven to 180C or 160C fan.
- Cream together the butter and sugar on a high speed. It should be light and fluffy, whisk for about 2-3 minutes.
- Add the eggs one at a time and the lemon zest and combine until it forms a wet, yellow batter.
- Sift in the flour, baking powder, baking soda and salt in three intervals. Alternate the with yoghurt.
- Scoop into a lined cupcake tin.
- Using your finger or a small spoon make a small dip in the centre of the batter.
- Add one heaped tsp of lemon curd into each cupcake. See the bottom photo for a visual aid.
- Bake for 15-20 minutes or until well risen but not browned. A knife of fork should come out clean.
- Let the cupcakes cool for about 30 minutes
Frosting
- Cream the butter until it is light and fluffy, on a high speed. It should be a few shades lighter yellow than the original butter.
- Add half the icing sugar, a little bit at a time until it is well incorporated with the butter.
- Pour in the lemon juice and the rest of the icing sugar.
- Whisk on high until you can form firm peaks with the frosting and the whisk leaves a trail.
- If you feel the frosting is too runny, add some more icing sugar and whisk again.
- This should make a liberal amount of frosting for 12-15 cupcakes.
These cupcakes are surprisingly not too sweet as the fresh raspberries really cut through the sweetness. I would say they are best served with a hot of cup tea. I hope you enjoy this decadent recipe :)
Ingredients
For the Cupcakes
150g of flour
1 tsp of baking powder
1/2 tsp of baking soda
a pinch of salt
4 tbsp of unsalted butter, room temperature
1 large egg
80g of white chocolate
1 large punnet of raspberries
a sprinkle of coconut (optional)
For the White Chocolate Frosting
150g of white chocolate
100g of butter, unsalted and room temperature
250g of icing sugar
1 tablespoon of milk
Preparation
Cupcakes
- Preheat the oven to 180C or 160C fan.
- Cream together the butter and sugar on a high speed. It should be light and fluffy, whisk for about 2-3 minutes.
- Add one egg and combine well until it forms a wet, yellow batter.
- Sift in the flour, baking powder, baking soda and salt in three intervals. Alternate the with milk.
- Grate, shave or cut the white chocolate into small pieces.
- Fold in the white chocolate using a spatula.
- Scoop into a lined cupcake tin.
- Bake for 15-20 minutes or until well risen but not browned.
- Let the cupcakes cool for about 30 minutes. Then scoop out the middle using a cupcake corer or a spoon.
- Fill the cupcakes with the raspberries and then pipe on the frosting.
- Sprinkle on the coconut flakes as soon as you pipe on the frosting.
- Enjoy!
White Chocolate Frosting
- Cream together the icing sugar and butter on a high speed. It should take about 2-3 minutes and the final mixture should be a lighter shade than the original butter.
- Melt the chocolate at 30 second increments until fully melted. Let it cool slightly.
- Add the chocolate into the butter/icing and whisk together.
- If needed add the milk. The whisk should form a trail in the frosting. If you take out the whisk a soft peak should be formed on it.
