Wheee! My first attempt at cupcakes! I'm pretty satisfied with the presentation, they look pretty and girly. Ok, maybe I should name my post as girly cupcakes. Need to improve on the tastes though. I added a cap of Baileys to the cupcake, which made the cupcake more fragrant. The icing turned out too sweet, silly me forgot to monitor the sweetness while whipping the cream into shape... duh... But it's not easy to handle the cream, all the oil makes the utensils really difficult to wash, I had to soak them in soap water. >.<"
Cupcake
Ingredient
115g butter
200g caster sugar
2 eggs
215g flour
1/4 tsp salt
1.5 tsp baking powder
115ml milk
1 tsp vanilla essence
- Preheat oven 190 degree celsius.
- Cream butter, sugar and vanilla essence till light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder, salt.
- Fold flour into butter mixture, alternating with milk.
- Fill the cups half-full and bake for 20 min.
Buttercream Icing (to be prepared the day before)
Ingredients
35g solid vegetable shortening
30g butter
150g icing sugar
1 tsp vanilla essence
2 - 3 tsp milk
Flavourings
Chocolate - Blend 1 tbsp cocoa powder with 1 tsp hot water
Coffee - Blend 2 tsp coffee powder with 1 tbsp hot water
- Put shorteningg, icing sugar, vanilla essence and 1 tsp milk in a bowl.
- Beat and add sufficient extra milk to give a light, smooth and fluffy consistency.
- Keep bowl covered with a damp cloth until ready to use.
- For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
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