|I wasn't allowed any closer!|
As spring has marched along it has brought with it an eagerly awaited event: Young Master Vander-Cave's Birthday. Unfortunately for him it was a school day which somewhat dampens the celebrations as far as he is concerned. To help make the school day festive his school allow children to bring in cake or sweets for the whole class. Of course we can't send in sweets it just has to be cake. Master Vander-Cave had already requested Chocolate fudge cake as his birthday cake and "cakes with chocolate sprinkles for the class cake" To try and keep the workload to a minimum I decided cupcakes were probably the best option. What I didn't realise was that 34 cupcakes were required! Clearly the Kenwood would have to take the strain, again!
My new favourite The Hummingbird Bakery cookbook had just the recipe I needed. Vanilla Cupcakes with Vanilla frosting which I could then decorate with the requested chocolate sprinkles.
Hummingbird Vanilla cupcakes
makes 12 cakes
120g plain flour
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
¼tsp vanilla extract
For the vanilla frosting:
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
Line a 12 hole cupcake tray with 12 cupcake cases.
Preheat the oven to 170°C (325°F) Gas 3.
Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (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 overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and 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.
To make the frosting:
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, 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.
Spoon or pipe the frosting onto the cold cupcakes.