Vanilla Cupcakes with Raspberry Frosting
Vanilla Cupcake Recipe:
· 1 1/2 cups all-purpose flour
· 1 1/2 teaspoons baking powder
· 1/4 teaspoon salt
· 1/2 cup unsalted butter, softened
· 1 cup sugar
· 2 large eggs, room temperature
· 1 teaspoon vanilla extract
· 1/2 cup milk
1 Tablespoon of mini coloured sprinkles (optional)
1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the milk.
6. Place mixture into cupcake liners.
(I put the liners into muffin tin holes to support the mixture as it bakes.)
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool before frosting them with your raspberry icing.
Raspberry Icing:
For a basic frosting you will need:
2 Tablespoons of soft butter
2 cups of powdered icing sugar
1 teaspoon of raspberry essence or powered-dried raspberry.
About 3 Tablespoons of hot water to make a spreadable consistency.
Mix all together and frost cold cupcakes immediately.
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