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Friday, May 1, 2009

Sweet and Simple Bakes: Vanilla Cupcakes



Sweet and Simple Bakes: Vanilla Cupcakes

You know, I was sooo furious over the omission of my previous entry to favourite SSB monthly round up. And I swear to stay off all the future entries! Tsk tsk. Did I hear the little birds say petty???

But on the very last day, I gave up resisting the sweet and simple recipe, and got down to bake it. I wanted to try cos this is an all-in-one method; no creaming, no whisking. Just mix everything together and bake. I have seen this method used in many books but doubtful of the results.

It coming from SSB gives a different level of confidence :-)



Vanilla Cupcake (All-in-1 Method)
Recipe is taken from here
Yield 12 cupcake

175g self-raising flour
1½ level tsp baking powder (* see note 1)
175g butter, softened
175g caster (superfine) sugar - I used 110g
3 large eggs (* see note 2)
2 tbsp milk (* see note 2)
1 tsp vanilla extract (* see note 2)

Method
  1. Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4.

  2. Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until well mixed, trying not to over mix the mixture.

  3. Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 minutes or until the tops spring back when lightly pressed.

  4. Leave to cool in the tin for 5 minutes then turn out to completely cool on a wire rack.


My Notes:


  1. I'm not sure if it's too much leavening cos self rising flour also contains baking powder. BTW, my cupcake risen too much in the oven and overflowed. They were 80% filled.

  2. Instead of using 3 large egg, I use the normal egg I have which is roughly ~48g each. I top up the rest of the weight with Sheridan vanilla cream liqueur. With the vanilla cream liqueur, I skipped the vanilla extract. If your egg not the large variant, I am sure you can just top the just of the weight with milk.

  3. In this all-in-1 method, it is important to ensure the butter is soft enough to blend in quickly with all the other ingredients. I took it out of the fridge for 2 hours.

  4. When the cupcake is cooled, I filled the centre with raspberries jam using tip 230 - a sweet treat for my little Sheen!

As for the buttercream, I used the same tried-and-tested version which is lighter on my taste bud and waistline :-)

I tried to make them colourful frosting like what Rosie & Maria had... but I realised that it means quite some wastage... which is not ecologically friendly... so in the end I am neither colourful nor monochrome - not a good thing agh.

The results: Thanks for the trusty recipe, the cake is delightfully light! The vanilla and butter comes across very strongly... the way I like! The best part is that it only takes 15min (by hand) to mix them all up and bake!

This is Sheen's breakfast!

9 comments:

Maria♥ said...

Your cupcakes turned out beautiful and I love the piped on buttercream!

Thanks for taking part and hope you will join us in our next bake.

Maria
x

♥Rosie♥ said...

Your cupcakes look light and moist and I am SO pleased you joined us once again :0)

The leavening is correct to give the cupcakes that extra lift being an all-in-one method.

Love the idea of using cream liqueur mmmmmm...

Thanks for taking part and hope you will join us again in our next bake.

Rosie x

myspicykitchen said...

Hi,
even I made these cups cakes. Even I found that the cakes raised too much, but i thought it was because i used smaller muffin pan....

beautiful cup cakes

Uma said...

cupcakes look so pretty. Perfectly done :)

natalia said...

Ciao ! I would love one of those breakfast too !!

Illona said...

I might try the addition of liqueur next time. Cupcakes look good, and bet Sheen loved his little doggy cupcake for breakfast.

Arundathi said...

how adorable! love that way you can inject the jam inside! gorgeous!

Anonymous said...

Hi Happy Cup,
May i know what is AP Flour under your buttercream recipe and how many gm in 2 cup butter? Please advise. Thanks.
Regards
Sally

Cookie said...

Maria,
Yes, I love your forever trusty recipe... count me in for the next bake!

Rosie,
Thanks for the clarification. Perhaps we should under-fill the paper cup :-)

myspicykitchen,
yeah, it is good to have someone to cross check the results, isn't it?

Uma,
thanks for swinging by.

natalia,
Sure, I will make one for if you do visit Singapore!

Illona,
My hubby says I am a alcoholic cos I find that anything bake with liqueur is unbeatable!

Arundathi,
My only complaint is that with the jam filling, the cupcake becomes really sweet! If you have a sweet tooth, you will love it! Yum!

Sally,
AP flour is all purpose flour, which is called plain flour locally.

1cup butter = 225g.
2c of butter will give you alot of buttercream. You can easier halve the recipe :-)

Cheers
Cookie