Tuesday, January 18, 2011

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 "

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