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PAge heAder.....MAKE IT EITHER SMALL OR LARGE
VANILLA CUPCAKES FOR A SELECT
FEW
Designed for the small bowl: Serves 6
INGREDIENTS
60g unsalted butter, softened
1
⁄3 cup (75g) caster sugar
½ teaspoon vanilla extract
1 egg
1
⁄3 cup (80ml) milk
1 cup (150g) self–raising flour
Cream cheese or buttercream icing, to serve
METHOD
1. Preheat oven to 180°C no fan (160°C
fan forced). Line a 6 hole
1
⁄3 cup capacity
muffin tray with cupcake liners.
2. Assemble mixer using scraper whisk
without the whisk and the small mixer
bowl. Add butter and sugar to the bowl
and attach the pouring cover. Turn the
mixer slowly to CREAM/BEAT setting
and beat for 1 minute. Add vanilla then
eggs, one at a time, beating well between
each addition. Reduce speed to KNEAD/
FOLD setting and add half the milk. Beat
in half the flour mixture, then repeat
with remaining milk and flour mixtures.
Do not over beat. Add raspberries and
fold through once.
3. Divide mixture into patty cases. Bake
for about 20 minutes or until a wooden
skewer inserted into centre of the
cupcakes comes out clean. Turn onto
wire racks to cool.
4. Once cool top with butter cream icing
on page 46 or cream cheese frosting on
page 47.
VANILLA CUPCAKES FOR A LARGE
PARTY
Designed for the large bowl: Makes 24
INGREDIENTS
250g unsalted butter, softened
1 ½ cups (330g) caster sugar
1 teaspoon vanilla extract
4 eggs
1
1
⁄3 cup (320ml) milk
3 ½ cups (525g) self–raising flour
Cream cheese or buttercream icing, to serve
METHOD
1. Preheat oven to 180°C no fan (160°C fan
forced). Line two 12 hole
1
⁄3 cup capacity
muffin trays with cupcake liners.
2. Assemble mixer using scraper beater.
Add butter and sugar to mixer bowl.
Turn the mixer to slowly to CREAM/
BEAT setting and beat for 1 minute. Add
vanilla then eggs, one at a time, beating
well between each addition. Reduce
speed to KNEAD/FOLD setting and
add half the milk. Beat in half the flour
mixture, then repeat with remaining
milk and flour mixtures. Do not over
beat. Add raspberries and fold through
once.
3. Divide mixture into patty cases. Bake
for about 20 minutes or until a wooden
skewer inserted into centre of the
cupcakes comes out clean. Turn onto
wire racks to cool.
4. Once cool top with butter cream icing
on page 46 or cream cheese frosting on
page 47.