Persian Vanilla Cupcake

Prep: 12 minutes cooking 20 mins

3 eggs

1 Cup butter, softened

1 Cup superfine sugar

½ Cup milk

1 ½ Cups Plain Flour

1 ½ teaspoons baking powder

1 teaspoon vanilla extract

Preheat the oven to 320 degrees F or 160 degrees C.  Line a 12 cupcake tray with cupcake papers.

In a bowl, cream butter and sugar, add eggs one at a time, beat until light and fluffy.

Add milk, flour and baking powder. Add vanilla and stir to combine.  Beat with an electric mixer for 2 minutes until light and creamy.

Pour mixture into prepared cupcake papers until 2/3 full.  Bake 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before Icing.

Buttercream topping:

½ cup butter

½ cup shortening

1 tsp. vanilla extract

4 cups icing sugar

3 Tablespoons milk

Beat butter and shortening together until light and fluffy.

Slowly add milk in a steady stream

Add vanilla

Stir in icing sugar, beat until well combined

Beat with an electric mixer for 2 minutes.

To get the consistency you like, you may add more milk (for thinner) and icing sugar (for thicker).

Tint butter cream with food coloring you like.


source: " cupcakes for all occasions "