Butter was put on this Earth to bring pure pleasure to so many a dish (and lbs to many a thigh, mine very much included), these babies are no exception.
Second exciting new cookbook of the week: ‘Afro Vegan – Bryant Terry’ I pre-ordered this book in January and have been counting down to its arrival. It definitely was completely worth the wait and every page has been thought out and had so much love and care put into it, it is almost a privilege to hold it. I can’t wait to try out some of the delicious looking recipes in this book.
This weekend we went to a friend’s wedding party and whilst I could have turned up with a bottle of wine as a token gift, I know nothing about wine, but I do know about cakes. What I also know about cakes is that if I bring them to a party I get to eat one, and that was my plan all along.
Someone who knows cakes far better than I do is Joy the Baker so I checked her blog first for a cupcake recipe I could be confident would work. I decided to keep things simple and do vanilla cupcakes with buttercream frosting, a classic and extremely tasty combination.
Ingredients: Makes 24
- 250g of butter, at room temperature
- 1.75 cups of caster sugar
- 4 large eggs, at room temperature
- 1 cup of whole milk
- 1 heaped tsp of vanilla bean paste (or 1 tsp of vanilla extract and the seeds of half a vanilla pod)
- 2.75 cups of self raising flour
- 0.5 tsp of salt
- 280g of unsalted butter, at room temperature
- 560g of icing sugar
- 2-4 tbsp of whole milk
- Preheat the oven to 180°C and line two muffins trays with paper cases (24 in total).
- In a large bowl cream the butter and sugar until light and fluffy, about 5 minutes (with an electric whisk).
- Add the eggs one at a time and beat well, until well combined, for each addition.
- Add the salt and vanilla to the mixture and then alternate the milk and flour, beating well after each addition. Do this until all the flour and milk has been added (3-4 times).
- Using a spatula scrape down the sides of the bowl and make sure all the flour is combined and the mixture has no lumps.
- Divide the mixture between the cases (about 1.5 heaped tbsp in each) and bake for around 25 mins but be sure to check after 20 mins. The cakes are done when a skewer inserted into the centre of one comes out clean.
- Leave the cupcakes in the tin for 5 mins to cool slightly and then transfer to a cooling rack.
- While the cupcakes are cooling make the buttercream; In a large bowl (and with an electric whisk) beat the butter and then gradually add the icing sugar, bit by bit, until completely combined. If piping the icing you’ll need to add some of the milk in order to get the consistency you want, this is up to you entirely and no milk may be required at all.
- Once the cupcakes have cooled completely, ice them as you desire.