Cupcakes
Vanilla Buttercream Frosting
Preheat the oven to 350°F. 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. Once cupcake liners are filled, pull back the top of the liner from the cupcake tin and place a marble (glass) or pie weight between the liner and the tin before baking. 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. (Optional: Color your icing with your food coloring of choice) Place in a piping bag and ice accordingly.
Vanilla Sugar Syrup Recipe
Place 1/4 cup superfine sugar in a pan with 4 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 teaspoon Nielsen-Massey® Pure Vanilla Extract.
Making a Flat Top Cupcake:
Cupcakes:
Vanilla Buttercream Frosting:
Preheat the oven to 180°C. 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. Once cupcake liners are filled, pull back the top of the liner from the cupcake tin and place a marble (glass) or pie weight between the liner and the tin before baking. 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. (Optional: Color your icing with your food colouring of choice) Place in a piping bag and ice accordingly.
Vanilla Sugar Syrup Recipe
Place 55 grams superfine sugar in a pan with 4 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 teaspoon Nielsen-Massey® Pure Vanilla Extract.
Making a Flat Top Cupcake:
Pure Vanilla Extract
