Ingredients:
| all purpose flour | 2 1/2 |
| cake flour | 1 cup |
| baking powder | 2 tsp |
| salt | 1 1/4 tsp |
| milk | 1 1/2 cup |
| vanilla | 1 tbsp |
| sugar | 2 cups |
| eggs | 3 |
Ingredients for Buttercream:
| butter* | 1 1/2 cups |
| confectioners sugar* | 3 cups |
| vanilla | 1 tsp |
| salt | 1/4 tsp |
Method for cupcakes:
- Preheat the oven to 175 C.
- Grease 3 8” pans or line cupcake trays with liners (makes about 24).
- In a bowl, sift all the dry ingredients except for sugar.
- In your mixing bowl add butter and sugar and beat using a hand mixer.
- Once the butter and sugar have become fluffy and changed colour to light pale add vanilla.
- Add eggs one at a time until fully mixed.
- Alternate adding the dry flour mixture and milk in 3 parts each until fully mixed.
If making cupcakes fill only 2/3 of the liners to avoid spillage.
Method for Frosting:
- With your hand mixer beat the butter till it doubles in volume and becomes pale in colour.
- Slowly add the sugar till it fully incorporates. Add salt and vanilla and keep beating.Total Time spent on beating in air should be 10 to 15 minutes.
*Cake Flour: if you don’t have cake flour, measure a cup of flour, take out 2 tablespoons of flour and replace with cornstarch to make it a full cup of flour again.
*Butter: use unsalted butter with high fat content. Locally Adams unsalted butter is available in 1 kg blocks that works relatively well.
*Confectioners sugar: mothers choice is a good local brand to use.
Wait for the cupcakes to fully cool before adding frosting on top.
