Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 25 minutes
Ingredients (makes 10-12.) :
For the cupcake: Method: First let's get started with the Vanilla sugar syrup recipe before we move onto the cupcakes.
-200g Unsalted butter, softened
-200g Golden caster sugar
-1tsp Nielsen-Massey Vanilla Extract or
-Nielsen-Massey Vanilla Bean Paste
-4 Medium eggs, lightly beaten
-200g Self-raising flour
-Vanilla sugar syrup, recipe as below
For the vanilla buttercream frosting:
-200g Cream cheese
-100g Unsalted butter, softened
-600g Golden icing sugar
-1tsp Nielsen-Massey Vanilla Extract
Place 50g golden caster sugar in a pan with
4tbsp of water. Simmer for a few minutes until
dissolved, then take off the heat and set aside
Once cool stir in 1tsp Nielsen-Massey Vanilla Extract and done! Cupcake time!
Preheat the oven to 180C, fan 160C, gas mark 4.
Using either an electric mixer or mixing bowl and
whisk, beat the butter and golden caster sugar
together until pale and fluffy, then whisk in the
vanilla extract or bean paste.
Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
Once combined, add the remaining flour. Using
either a piping bag or ice-cream scoop, divide the
batter between the cupcake cases and place in the
oven for 20 minutes, or until lightly golden and
firm to the touch.
Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.
Once completely cooled, remove from the tins.
To ice, put the cream cheese, butter, vanilla and
golden icing sugar in a mixing bowl and slowly
mix together until light and fluffy.
Place in a piping bag and ice accordingly.