Thank you Min of Min’s Blog for hosting the Aspiring Bakers #13: Enjoy Cupcakes! (November 2011).
With Pink Frosting and Rainbow Sprinklers
DD favourite: With Pink Frosting, Rainbow Sprinklers and Hello Kitty Topper
Chocolate Cupcake (adapted from Hummingbird Bakery Cookbook)
100g plain flour
20g cocoa powder
140g caster sugar
1½ tsp baking powder
a pinch of salt
40g unsalted butter
120ml whole milk
1/4 tsp vanilla extract
250g icing sugar, sifted
80g unsalted butter
25ml whole milk
A couple of drops of vanilla extract
A couple of drops of food coloring
- Preheat the oven to 170ºC.
- Put the flour, cocoa powder, sugar, baking powder, salt and butter in an electric mixer and beat on slow speed until you get a sandy consistency and everything is combined.
- Whisk the milk, egg and vanilla extract together in a jug, and then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
- Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
- Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- When the cupcakes are cold, spoon the vanilla frosting on top and decorate.
- Beat the icing sugar and butter together in an electric mixer on medium slow speed until the mixture comes together is well mixed. Turn the mixer down to slow speed.
- Combine the milk and vanilla extract in a separate bowl, and then add to the butter mixture a couple of tablespoons at a time.
- Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min’s Blog