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Vanilla Cupcake

Vanilla Cupcake

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Cupcakes:
7 oz.200 g unsalted butter, softened
3/4 cup170 g superfine sugar (also known as golden caster sugar in UK)
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste or Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
4 medium eggs, lightly beaten
1 2/3 cups190 g self-raising flour
vanilla sugar syrup (recipe as below)

Vanilla buttercream frosting:
7 oz.200 g cream cheese
3 1/2 oz.100 g unsalted butter, softened
6 cups600 g golden confectioners' sugar (also known as golden icing sugar in the UK)
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Preheat the oven to 350 degrees F180 degrees C, fan 320 degrees F160 degrees C, gas mark 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the vanilla extract or bean paste. Reduce the whisk speed and slowly add the eggs, along with a tablespoon of the flour to prevent it from curdling.

Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.

Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, vanilla and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.

Vanilla sugar syrup recipe
Place 1/4 cup55 g superfine sugar in a pan with 4 tablespoons4 tablespoons of water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 teaspoon1 teaspoon Nielsen-Massey Vanilla Extract.

Preparation time: 25 minutes
Baking time: 25 minutes 




This Recipe Uses:

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