It doesn’t matter if you know English well or not, you will definitely understand what the self-explanatory name of the dessert “cupcake” means – a cup-sized cake, an American invention. As you know, Americans love to simplify everything: the ingredients in recipes are measured in cups, so you could do without scales. And in order not to cut the cake into pieces, they came up with a cake for one – a cupcake. It is customary to eat it with your hands, each cake has its own paper case, which simultaneously serves as a napkin and a decoration, you cannot do without it. But the nicest part is the creamy cupcake icing. Do not deny yourself the pleasure of coming up with something special for it. For example, sugar butterflies, decorated with edible sapphires in the colours of Laura Ashley porcelain, “flew” to my cupcakes.
It doesn’t matter if you know English well or not, you will definitely understand what the self-explanatory name of the dessert “cupcake” means – a cup-sized cake, an American invention. As you know, Americans love to simplify everything: the ingredients in recipes are measured in cups, so you could do without scales. And in order not to cut the cake into pieces, they came up with a cake for one – a cupcake. It is customary to eat it with your hands, each cake has its own paper case, which simultaneously serves as a napkin and a decoration, you cannot do without it. But the nicest part is the creamy cupcake icing. Do not deny yourself the pleasure of coming up with something special for it. For example, sugar butterflies, decorated with edible sapphires in the colours of Laura Ashley porcelain, “flew” to my cupcakes.- Prep time: 15 minutes
- Cook time: 30 minutes
- Makes: 9
- Difficulty: medium
- Course: pastry
- Cookware: cupcake tray, cupcake paper cases, pastry bag with a rosette nozzle 1 cm diameter
- Cuisine: English
Ingredients
For the cupcakes:
- 110 g butter, room temperature
- 2 eggs
- 110 g sugar
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- 110 g flour
- ½ tsp baking powder
- 1-2 tbsp milk
For the icing:
- 140 g butter, soft
- 280 g icing sugar
- 1 tbsp milk
- 1 tsp lavender extract paste Taylor&Colledge
Cooking method
Step 1
Heat the oven to 180°C. Line a cupcake tray with cupcake paper cases.
Step 2
Add butter, eggs, sugar, vanilla, baking powder to a large bowl. Sift flour and add to a bowl. Beat the batter with a stand mixer until smooth. Add a little milk until the mixture is more of a dropping consistency.
Step 3
Using a tablespoon or ice cream scooper, spoon the batter into the cupcake cases to about two thirds full. Bake 20 minutes until golden brown. Remove the cupcakes from the oven. Carefully lift out onto a wire rack to cool.
Step 4
Make the icing. In a large bowl, beat the butter until soft, add ½ icing sugar and stir until smooth. Add icing powdered sugar, milk, and lavender extract. Mix well. Spoon the icing to a pastry bag with a nozzle. Decorate the cupcakes with icing.
My tips and tricks:
If, like me, you love cream cheese, you can make a simple yet delicious cupcake cheese icing. To do this, mix until an even consistency 250g cream cheese and 60g room temperature butter with 150g icing sugar, and ½ tsp vanilla paste. Decorate the cupcakes with icing using a pastry bag with a nozzle. For cupcakes, I use a rosette nozzle. You can use others, as long as the diameter of the nozzle is at least 1 cm.
- For the cupcakes:
- 110 g butter, room temperature
- 2 eggs
- 110 g sugar
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- 110 g flour
- ½ tsp baking powder
- 1-2 tbsp milk
- For the icing:
- 140 g butter, soft
- 280 g icing sugar
- 1 tbsp milk
- 1 tsp lavender extract paste Taylor&Colledge
- Heat the oven to 180°C. Line a cupcake tray with cupcake paper cases.
- Add butter, eggs, sugar, vanilla, baking powder to a large bowl. Sift flour and add to a bowl. Beat the batter with a stand mixer until smooth. Add a little milk until the mixture is more of a dropping consistency.
- Using a tablespoon or ice cream scooper, spoon the batter into the cupcake cases to about two thirds full. Bake 20 minutes until golden brown. Remove the cupcakes from the oven. Carefully lift out onto a wire rack to cool.
- Make the icing. In a large bowl, beat the butter until soft, add ½ icing sugar and stir until smooth. Add icing powdered sugar, milk, and lavender extract. Mix well. Spoon the icing to a pastry bag with a nozzle. Decorate the cupcakes with icing.