Cupcake heaven

…. naughty, naughty cupcakes… get away from my busy little baking hands!!!

Goodness… this is the second time I made them in ….. – should I really admit to this – 2 weeks!!!! Not very good for my hip lines, especially when I’ve been doing Bootcamp classes at silly-o’clock in the morning. To be precise 6, yes 6am!!

Still these babies were delicious and since Max and I made them together, they were double yummy.

Would you like the recipe?

  • 120g plain flour
  • 140g caster sugar
  • 11⁄2 tsp baking powder
  • a pinch of salt
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • 1⁄4 tsp vanilla extract
  • For the vanilla frosting:
  • 250g icing sugar, sifted
  • 80g unsalted butter, at room temperature
  • 25ml whole milk
  • a couple of drops of vanilla extract
  • To decorate:
  • Hundreds and thousands or other edible sprinkles


Preheat the over to gas 3, 170°C, fan 150°C, and line a 12-hole cupcake tray with paper cases.

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched.

A skewer inserted in the centre should come out clean.

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, spoon vanilla frosting, or one of the alternatives, on top and decorate with hundreds and thousands.

For the vanilla frosting:

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.

Once all the milk has been incorporated, turn the mixer up to high speed.

Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.


Not really for you if you want to keep a healthy diet…

(the recipe is off




1 Comment (+add yours?)

  1. Trackback: Wonders of the Library « Lalomino

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