So this time it was time to try out my new 1M wilton open star tip as well as get use of my flower cutters, so decided on some classic vanilla cupcakes with vanilla buttercream decorated with flowers. And to give it that nice spring feel I went for a yellow and pink theme.
I was delighted with the effects I achieved with the new tip, I still need some more practice but not bad on a first try. Plus the decorations finished them off nicely - very girly!
Having been on a bit of a chocolate cupcake phase recently I was really happy with the outcome of these vanilla cupcakes - good flavour, great texture; moist and soft. There is something to be said about taking the cupcakes out the oven as soon as they are done - means checking them every minute near the end, but so worth it! ...and my colleagues agree!
Vanilla Cupcake recipe
Makes approx 18 cupcakes
150g unsalted butter, softened
150g caster sugar
3 eggs
150g plain flour
2 tsp baking powder
1 tsp vanilla extract
1) Preheat the oven to 170 degrees. Line your tin with cupcake liners.
2) Beat the butter and sugar together until well combined, keep beating until it becomes light and fluffy.
3) Add the 3 eggs and beat again.
4) Then incorporate the flour and baking powder together, mix briefly until you get a nice consistent batter.
5) Add the vanilla extract and stir in well.
6) Separate the batter evenly between the cupcakes (approx 1 level/slightly heaped dessertspoonful) - the liner should be about 1/2 full.
7) Bake for approx 15-20 minutes (until a skewer/toothpick comes out clean and the sponge springs back when you touch it lightly). Leave them in the tin for a few minutes before transferring to a cooling rack.
Vanilla buttercream recipe - I added about 1/2 tsp more of vanilla extract for this batch, as it is the only flavour it needs to be relatively pungent.
And I used a white pre-made sugarpaste for the flowers - just adding some colouring.
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