Simple Cupcakes
Directions
Preheat oven to 180°C. Line a 12 x 1/3 cup capacity muffin tin with cupcake patties.
Using an electric mixer on medium setting, mix all cupcake ingredients except the milk. Gradually add the milk and mix just until smooth.
Divide the mixture across the 12 cupcake patties. A generous tablespoon should be sufficient. The mixture should triple in size once baked.
Bake for 15-20 minutes or until cake skewer inserted into the centre comes out clean. Allow to cool.
TO MAKE BUTTER CREAM ICING:rnBeat butter and icing sugar using an electric mixer. Beat in vanilla essence and milk until smooth, adding extra milk or icing sugar if necessary. Use a piping bag to decorate swirls onto cooled cupcakes or use a spatula to slather generously over each cupcake.
- Lemon Cupcakes: Add 2 tsp of finely ground lemon rind at step 2.
- Chocolate Cupcakes: Add 2 tbs of cocoa at step 2.
- Chocolate Icing: Melt 90g of dark chocolate and 30g unsalted butter in a bowl sitting over a pot of gently simmering water. Stir until melted, then add 1 cup icing sugar and 2 tbs of hot water. Mix well.
- CUPCAKE INGREDIENTS:
- 125g unsalted butter, softened
- 125g caster sugar
- 125g plain flour
- 1/2 tsp McKenzie's Bi-Carb Soda
- 1 tsp McKenzie's Baking Powder
- 2 eggs
- 2 tsp vanilla essence
- 2 tbs full cream milk
- ICING INGREDIENTS:
- 250g unsalted butter, softened
- 250g icing sugar
- 1 tsp vanilla essence
- 2 tsp full cream milk
