Fairy Vanilla Cupcakes

Friday, 6 December 2013

Like a lot of things, the simpler a cake seems, the more difficult it is to get right. Don't take me wrongly - a lot of people may think that baking is purely a science. If you follow a recipe to the letter, you will be able to bake anything and everything!

While it is true that precise measurements are necessary, a lot of other factors determine the quality of the end product. Oven temperature, ingredients quality and technique are just some of the factors which will influence the success of a baked product.

I have tweaked a single recipe over and over again just to find a 'perfect' mix, but perhaps it's only because I am very hard on myself. I am not content to just bake a mediocre product just so I can proclaim 'I can bake!' when in fact, the only thing that's cake-like about my cake is that it looks like one, (and that's where it ends).

I only recently started baking, and one of the first few recipes I tried was a vanilla cupcake. The first attempt was a disaster (think mini volcanoes with molten lava) and we all know that erupting craters on a cupcake is a total no-no. The second time the cupcakes 'sank' and left a crack all round the edge of the cases. They tasted fine, and I suppose the crack can be 'covered' by a mountain of frosting and nobody will know - but *I* would, and that matters a lot. It nearly put me off baking, but curiosity got the better of me because I did not believe that I cannot do what many, many people have succeeded doing!

So I experimented with a lot few recipes, tweaked a lot of stuff, made the long suffering husband drive down to 24 hour supermarkets in the middle of the night to buy baking stuff which I 'suddenly' needed, and baked batches and batches of vanilla cupcakes just to get the right texture and taste.

Perseverance definitely pays off. This recipe is for keeps.


FAIRY VANILLA CUPCAKES

loosely adapted from Baking a Moment
Yields: 12 cupcakes

  • 96 gr cake flour
  • 96 gr all-purpose flour
  • 125 gr caster sugar
  • 1 1/4 teaspoons baking powder
  • Dash of salt
  • 125 g unsalted butter, cold, cut into small cubes
  • 2 eggs
  • 180 ml vanilla milk
  • 1 tsp vanilla extract
  • Fairy sprinkles

Vanilla Cream Cheese Frosting
from Glorious Treats

  • 70 gr unsalted butter, room temperature
  • 110 gr / 4 oz. cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 250 gr icing sugar
  • 1 tbs heavy whipping cream

Directions

1. Preheat oven to 150 deg C | 300 deg F | Gas Mark 2. Line muffin tin with paper cases and set aside. Cut cold butter into cubes.


2. In a large mixing bowl, whisk dry ingredients till well combined. Add in the butter cubes and mix well, till you get a mixture that somehow resembles grated parmesan cheese. Don't worry if it doesn't look convincing at this point, because I almost gave up, too! It looks wrong, doesn't it?



3. Add the eggs, one by one, and mix till well combined. 

I cheated (as usual!) and used vanilla milk instead of combining vanilla paste AND milk, and sometimes my laziness does pay off! Pour half of the vanilla milk into the batter, and beat on medium speed. Once well incorporated, add the remaining milk and beat till batter becomes smooth and creamy.




4. FOLD in sprinkles, or go without if you're making this for stuffy adults! Do NOT overmix!

5. Fill paper cases 2/3 full and bake at 150 deg C for 35 - 40 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean. 

You can bake at a higher temperature for a shorter time, but it all depends entirely on your oven's inner temperature. Baking at 170 - 180 deg C will usually cause my cupcakes to dome up and crack, like a muffin. Which is great IF I'm baking muffins, yes?


6. While waiting for the cupcakes to cool completely, make the frosting.

Cream butter till soft and almost pale. Add cream cheese and blend for about 30 seconds. With the mixer on low, add vanilla extract and icing sugar slowly, till combined. Increase to medium speed and beat till fluffy.

Add the heavy cream. If frosting is too thin, add more icing sugar. If too thick, add more cream. I used a Wilton 1M tip to frost.

Here it is - a fluffy, buttery Fairy Vanilla Cupcake. I promise you - you won't stop at one. You've been warned :)






1 comment :

  1. Hi,
    The post is really good. The fairy vanilla cup cakes look very delicious. Thank you for sharing the ingredients and recipe of making the cake. It is also healthy because of low fat milk.

    ReplyDelete

 

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