Sunday, 14 April 2013

Vanilla Cupcakes with Strawberry Buttercream

For the cake:

2/3 cup (130 grams) granulated white sugar

3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon(outer yellow skin)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

For the Icing:

¾ of a cup of unsalted butter (room temperature)
1 cup of freeze dried strawberries
1 ½ tablespoons of heavy cream
2 cups of icing sugar
Fresh strawberries for garnish

  1. Preheat the oven to 180 degrees celsius 
  2. Combine the wet ingredients and dry ingredients in separate bowls before slowly combining them
  3. Pour your batter into muffin cups 3/4 of the way up
  4. Bake them for about 15-20 minutes or until cooked on the inside
  5. Leave the muffins to cool and whisk together the icing after blending the strawberries
  6. Garnish them with fresh strawberries and eat!

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