Sunday, September 7, 2014

Basic Vanilla Cupcakes with Swiss Meringue Buttercream

26.08.2014 - Nongsa, Batam.  This is a great and simple basic vanilla cupcake recipe, recipe was adapted from mysingaporekitchen - basic vanilla cupcakes - 1 .  I have been searching for a very basic and simple vanilla cupcake recipe and i gave this recipe a try.  The recipe yields 12 cupcakes but i only did 7 cupcakes.  Perhaps my cupcakes paper cups too big?!

If you are looking for a light and soft cupcakes recipe, this is not the one for you.  This cupcakes texture is moist and heavy almost going to muffin type of texture and not much crumbs.  I personally like it! This cupcake is perfect for buttercream frosting as it can hold the frosting weight steadily, the cupcake also taste real good.

Overall it was a great experienced and love making this again.  Glad to found this recipe for testing.  To find out more great baking recipes, you can log on to mysingaporekitchen, she has it all.

12 cupcakes

Plain flour- 1 cup
Butter- 100 grams (at room temperature )
Sugar- 1 cup ( I reduced sugar to 1/2 cup ) taste of cooked cupcakes just perfected for me
Vanilla essence- 1 tsp
Baking powder- 1/2 tsp
Salt- 1/2 tsp(optional- to be used if using unsalted butter) didn't add salt
Jumbo Raisins- 12 (Original recipe does not call for it) didn't add raisin
added 1tbsp fresh milk

Powder the sugar.  Beat the butter and sugar until light and fluffy.  Add in eggs one at a time.

Add in the sifted flour, baking powder and salt in two additions. beat with a mixer and finally mix well with a spatula

Add in the vanilla and pour into paper cups. Top with a raisin ( optional I didn't add any ).

Bake in a preheated oven at 180 degree C for 15-20mins.  ( I preheat oven at 180c, bake at 25 minutes. )

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