Vanilla Cupcakes

Marshmallow Vanilla Buttercups

(Preparation 12 minutes, Cooking 20 minutes, Calories 412, Fat 25g, Carbohydrate 45g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup buttermilk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

Vanilla Cupcakes

White Chocolate and Buttermilk

(Preparation 12 minutes, Cooking 20 minutes, Calories 489, Fat 33g, Carbohydrate 45g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup buttermilk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2. Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping

100g white chocolate, coarsely grated
1 tablespoon butter
1/3   cup cream, thickened
Candied frangipanis (available from specialty cake decoration stores)

1. Meanwhile, combine the chocolate and butter in a medium-sized saucepan over a medium heat. As the mixture begins to melt, add the cream slowly, then reduce heat to low, stirring constantly, until mixture thickens.
2. Remove from heat and cool. Spread evenly on to cup cakes with a teaspoon and then top with frangipani decorations.

Vanilla Cupcakes

Lavender Butter cream

(Preparation 12 minutes, Cooking 20 minutes, Calories 487, Fat 35g, Carbohydrate 42g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup milk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2. Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping

1 cup icing sugar
1 cup butter, room temperature
1 teaspoon lavender essence
2 drops purple food coloring
Candied lavender (available from specialty cake decoration stores)

1. Meanwhile, combine half the topping ingredients except candied lavender, and mix with a wooden spoon, add remaining ingredients and beat with a whisk until light and fluffy.
2. Apply the topping with the back of a teaspoon or a small spatula. Place the candied lavender on top.

Vanilla Cupcakes

Vanilla Butter

(Preparation 12 minutes, Cooking 20 minutes, Calories 487, Fat 35g, Carbohydrate 42g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup buttermilk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2.  Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping

1 cup icing sugar
1 cup butter, room temperature
6 drops vanilla extract
Colored confectionery sprinkles (available from specialty cake decoration stores)

1. Meanwhile, combine half the topping ingredients except sprinkles, and mix with a wooden spoon until mixed together, add remaining ingredients and beat with the spoon until light and fluffy.
2. Spoon topping on to cakes using the back of a spoon. Decorate with colored sprinkles.

Vanilla Cupcakes

Violet Babies

(Preparation 12 minutes, Cooking 20 minutes, Calories 329, Fat 18g, Carbohydrate 39g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup milk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2.  Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping

1 cup icing sugar
1 cup butter, room temperature
1 tablespoon water
6 drops purple food coloring
3 teaspoons colored sugar sprinkles
12 miniature baby rattle toys

1. Meanwhile, combine the topping ingredients, and mix with a wooden spoon.  Using the back of a teaspoon, apply the topping to cup cakes. Top each cupcake with purple sugar sprinkles and top with novelty toy.

Vanilla Roses

(Preparation 12 minutes, Cooking 20 minutes, Calories 483, Fat 35g, Carbohydrate 42g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup milk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2.  Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping
1 cup icing sugar
1 teaspoon rose water
1 cup butter, room temperature
6 drops vanilla extract
Miniature dried roses, approximately 8 per cupcake (available from specialty cake decoration stores)

1. Meanwhile, combine half of all the topping ingredients except roses, mix with a wooden spoon until light and fluffy. Place mixture in to a piping bag with a plain nozzle and pipe on to cups. Decorate with roses. 

Vanilla Cupcakes

There is something quaint and reassuring about the use of vanilla in a recipe, it is the great pacifier of all flavoring and marries well with white chocolate, creating dainty cupcake treats.

Persian Vanilla
(Preparation 12 minutes, Cooking 20 minutes, Calories 500, Fat 35g, Carbohydrate 33g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup milk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2. Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping
1 cup icing sugar
1 teaspoon lemon essence
1 teaspoon vanilla extract
1 cup butter, room temperature
Persian fairy floss

1. Meanwhile, combine all topping ingredients except fairy floss, mix with a wooden spoon until well combined, and beat with the spoon until light and fluffy.
2. Place mixture into a piping bag with a star-shaped nozzle and pipe onto all cupcakes. Top with fairy floss.

Fresh & Tasty Cupcakes

Introduction

There was a time when the cheery little fellow called the cupcake was out of favor: a bit nanna, a bit tizzy tea-time, a bit doily and old lace, sweet and indulgent in all the old-fashioned ways.
In this site we will guide you through some basic and some more exotic cupcake bases and some more complicated topping suggestions. Remember that you can mix and match. Combine a cupcake base that takes your fancy with a different topping, and then decorate in yet another way!  All of the techniques given are have been created so that they are achievable by the novice, and offer a range of ideas and flavor combinations to broaden the scope of a more experienced baker. Surprise those around you with sweet treats in the lunch box or playful snacks for after school, or even cluster cupcakes on a tiered stand for a fashionable centerpiece to a wedding breakfast.

In today’s market there are many specially products available for the baker. Cake decorations and sugar art pieces are a great example: premade pieces can be a useful shortcuts that can crown a homemade baking achievement for a minimal amount of effort with maximum effect.

More especially stores for cake decorating usually also stock sugar art decorations in a wide range of themes. These can be found in most cities or online and also generally transport easily as they need no refrigeration.

Experiment for yourself, but remember to be conservative with your cake adjustments if experimenting and write your ingredients and quantity changes as you go. Be a little freer when adjusting and experimenting with icings and butter cream topping, and be as loose and abstract as you can feel like when it comes to topping your creations. Crumble or chop up chocolate bars and sweet treats: don’t just use your supermarket for inspiration here, remember the desserts of all nations that you find at the delicateness and food markets in your local area. All of these things are fair game in the world of decorating your individual treasures. Honeycomb, fairy floss, Turkish delight, nougats: the list is endless. All of these can be cut, crumbled or piled high on top of your sweet creations. Be guided by your imagination and sense of adventure. You will soon have entirely individual cup cakes that you alone have created.

Good luck and good baking!!!

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