BAKING
Surrey’s Premier Lifestyle Magazine
Valentine vanilla cupcakes
A good vanilla cupcake, one that is soft and moist, with just the correct touch of quality vanilla extract and topped with a creamy buttercream is a must-have in anyone’s baking repertoire and a perfect, easy treat to make for a sweetheart this Valentine’s Day, or any other! Bake in a heart shaped baking cup and top with mini hearts or sprinkles – both can be found in some supermarkets or online – and top with a vanilla buttercream tinted pink or a chocolate ganache. After all, a way to a (wo)man’s heart and all that…
Makes around 12
Ingredients
120g plain flour
140g caster sugar
One and a half teaspoons baking powder
A pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
One egg
Quarter teaspoon vanilla extract
Vanilla icing
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
A couple of drops of vanilla extract
Chocolate ganache
250g dark chocolate
235ml double cream
Method
• Preheat the oven to 170°C (325°F).
• Cream the butter and sugar until soft and fluffy.
• Add the eggs one at a time, beating well between each, and then add the vanilla extract.
• Add the flour, baking powder and milk in equal batches until the mixture is smooth, but don’t overbeat.
• Spoon the mixture into the baking cup 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.
• Whilst cooling, make the vanilla icing by creaming the butter until smooth then adding the other ingredients and beating until light and fluffy. If chocolate ganache is preferred, simply break the chocolate into squares and then heat the double cream until just simmering, add the chocolate and stir briskly until melted into the cream. Take off the heat, leave to thicken for a few minutes and then spoon or pipe on.
• When the cupcakes are cold, pipe the vanilla frosting or chocolate ganache on top and decorate with whatever the heart desires!
Ingredients
120g plain flour
140g caster sugar
One and a half teaspoons baking powder
A pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
One egg
Quarter teaspoon vanilla extract
Vanilla icing
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
A couple of drops of vanilla extract
Chocolate ganache
250g dark chocolate
235ml double cream
Method
• Preheat the oven to 170°C (325°F).
• Cream the butter and sugar until soft and fluffy.
• Add the eggs one at a time, beating well between each, and then add the vanilla extract.
• Add the flour, baking powder and milk in equal batches until the mixture is smooth, but don’t overbeat.
• Spoon the mixture into the baking cup 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.
• Whilst cooling, make the vanilla icing by creaming the butter until smooth then adding the other ingredients and beating until light and fluffy. If chocolate ganache is preferred, simply break the chocolate into squares and then heat the double cream until just simmering, add the chocolate and stir briskly until melted into the cream. Take off the heat, leave to thicken for a few minutes and then spoon or pipe on.
• When the cupcakes are cold, pipe the vanilla frosting or chocolate ganache on top and decorate with whatever the heart desires!
Top tip:
If the cupcake batter looks as if it’s curdling when adding the eggs, add a spoonful of flour after each egg.essence info
Jens CupcakeryWebsite: www.jenscupcakery.com
Telephone: 07751 553106
Facebook: www.facebook.com/jenscupcakery
Twitter: @Jenscupcakery
Blog: ilovejenscupcakery.wordpress.com