This afternoon, i decided to make some vanilla cup cake with buttercream frosting. Overall, i dont quite like the sweetness of the frosting. Perhaps, i should have reduced the icing sugar the next round.
The recipe was adapted from the Humble Home Baker.
Ingredient of the cupcake: (Approximately makes 13 cupcake)
110gm cake flour
80gm Plain Flour
1 level tablespoon of baking powder
175gm fine sugar
1/2 tsp of salt
115gm butter
2 large egg at about 65gm with shell
100gm full cream milk
1 tsp vanilla extract
Preheat oven to 170C
Line cupcake pans with paper liner and set aside
Combine full cream milk, eggs and vanilla extract into a bowl or measuring jug. Whisk this liquid mixture lightly with a small balloon whisk until just combined.
Combine flour, sugar, baking powder and salt on a large bowl
To avoid overmixing the batter.
Step 1. all the milk into flour, whisk on lowest speed until the mixture just combined. Increase the mixer speed to 2 and continue to whisk until smooth and slightly fluffy.
Step 2. Whisk on speed 2 until the flours just incorpoated with the milk mixture. Take few seconds.
Step 3. Scrape down the sides of the bowl and pour in the milk mixture and continue to whisk on the same speed until mixture become smooth and slightly fluffy.
Step 4. Divide batter evenly among liners, filling about 1/2 full.
Step 5. Bake for 25 min or until surface just slightly brown and cooked
Vanilla frosting:
170gm icing sugar, sifted, (I suggest to used on 80gm)
225gm butter at room temperature
1 tsp vanilla extract or lemon extract + zest of large lemon
2 tablespoon whipping cream
Mix together icing sugar and soften butter
With a handheld mixer, mix on lowest speed until well blended and then increase to medium speed and beat for another 3 minutes.
Add vanilla or lemon extract continue to beat at medium speed for 1 minute until a spreadable consistency.
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