Magnolia Bakery's Red Velvet Cupcakes

I love red velvet because they’re usually not too sweet. They’re amazingly moist and oh so yummy. Brought them to work, they were a big hit. Excellent recipe!

If you noticed this is my second red velvet cupcakes recipe. The first one was from Magnolias' but I amended some ingredients. You can quite easily find the Magnolia Bakery Red Velvet Cake recipe online and in their cookbook. And this is my favourite from Magnolia.

Recipe adapted from Magnolia Bakery

Ingredients:
3 1/3 cups cake flour
3/4 cup unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tbsp  red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsps vanilla extract
1  1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda

Baking Temperature : 170 C
Baking Time : 20-25 minutes

Method :
1. Preheat oven at 170 C.
2. Cream the butter and sugar until very light and fluffy.
3. Add the egg one at a time, beating well after each addition.
4. In a separate bowl whisk red food color, cocoa powder and vanilla extract. Add in to the batter and beat well (do not over beat).
5. In small cup, stir buttermilk and salt together and add in to the batter in 2 parts alternating with the flour. Beat well until the ingredients are incorporated.
6. In a small bowl mix vinegar and baking soda together and add in the batter. Mix well.
7. Bake for 20-25 minutes.

Cream cheese frosting:
125 gm cream cheese
50 gm unsalted butter
110 gm ising sugar (I reduced sugar to 80 gm)
1 cup fresh cream or double cream, whipped until stiff

Method :
1. Beat cream cheese with butter in a mixture until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.

Pink and white decorated cupcakes

Making fondant cupcakes reminds me of playing with playdough. Reminds me of my childhood. The difference is when I was a kid I could design any shape I wanted, no one will comment on the messy and unstructured work and no one will judge my creativity. Good or bad everything will look cute to my Mom and Dad!  But now it's a different thing. I have a problem making things presentable because frankly, I am not a creative person. I can still design any shape I want but I feel all the designs have to be neat and presentable and of course colors and sizes have to be matched as well.

Being creative is a big deal for me especially when you are in the cake business. It's like I was lost in the beginning and got stuck in the middle and ended up with nothing. I often get stuck and am in a rut when I am  thinking theoretically, aah..how lucky to be born creative... but I think it's also not too late for me to train myself to be creative and artistic, to realize those awesome ideas I have in my head.  I will take my time, and time will prove I don't have to be born creative to be creative!

For the cupcake flavors and butter cream recipe please click below links :
http://mamis-mamisrecipes.blogspot.com/search/label/Cupcakes
http://mamis-mamisrecipes.blogspot.com/2012/08/butter-cupcake.html

Ingredients : Fondant 
120 ml water, room temperature
2 tbsp gelatin
150 ml glucose
3 tbsp glycerin
4 tbsp vegetable shortening
2 kg icing sugar, sifted
Pink and white edible food coloring

Method :
1. Pour water on a big bowl, add the gelatin, stir well on a double-boiler till the gelatin dissolved.
2. Add the glucose, glycerin and vegetable shortening, stir until melted and incorporated. Leave to cool.
3. Add the icing bit by bit until icing is thickened.
4. Pour lukewarm gelatin mixture into the rest of the icing. Stir well until the stickiness is gone.
5. Add the food coloring.
6. Shape fondant into the shape or figures you desire.
7. Spread butter cream onto the cupcakes and stick fondant on top of it.

Strawberry cheesecake cupcakes recipe

I think it's been a while since my last post. Been moody lately and to be honest I am kinda lost, seems like I don't know what to write anymore. My brain has gone numb I guess :D

To tell you the truth,  I can count with my fingers the number of times I have eaten strawberries. Maybe it's because strawberries are expensive in Malaysia and anyway I do not fancy strawberries.

Recipe adapted from me + The Hummingbird Bakery Cookbook

Ingredients :

1 cup plain flour
3/4 cup sugar
1½ tsp baking powder
A pinch of salt
45g unsalted butter, at room temperature
1/2 cup milk
½ tsp vanilla extract
1 egg
1 cup diced strawberries

Cheesecake center :
115 gm cream cheese (1/2 cup), at room temperature
1 egg white
3 tbsp granulated sugar
1/4 tsp salt
1/4 tsp vanilla
1 tsp strawberry jam

Crust :
2 cups Marie/digestive biscuit crumbs

Baking Temperature : 170C
Baking Time : 20-25 minutes

Method :
1. Preheat oven to 170C.
2. In a large bowl put the flour, sugar, baking powder, salt and butter in an electric mixer. Beat on slow speed until you get a sandy consistency and everything is combined.
3. Pour in the milk and vanilla and beat on medium until all the ingredients are well mixed.
4. Add the egg and beat  for a few minutes to ensure everything is incorporated. Stir in the strawberries. Set aside.
5. In a medium bowl beat together the cream cheese, egg white, sugar, salt and vanilla until smooth. Stir in the strawberry jam and set aside.
6. Line a muffin tin with 12 paper liners. Place 2 tbsp of digestive biscuit crumbs in the bottom of all of the liners.
7. Add a tablespoon of cake batter over the crumbs.
8. Divide cheesecake mixture between all of the cupcakes. Top with remaining cake batter.
9. Bake for 20-25 minutes or until skewer comes out dry.
10. Cool completely before frosting.

Frosting :
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Drops of pink food coloring

Method :
1. Mix all ingredients together and beat well until its light and fluffy. Do not over beat!

Cupcakes, cupcakes and cupcakes

Tadaaa! Another cupcakes post. Last August I baked a dozen assorted cupcakes with different flavors and frosting. That day is one of the very few days where I made cupcakes that both my best friend and I loved. Now, I'd like to introduce you to my absolute favorite, carrot and chocolate cupcakes. Don't be confused by the look, these cupcakes taste as good as they look! You'll fall in love with the smooth delish chocolate ganache! And don't talk bad about cream cheese frosting, they've always been good to me since I've involved myself in baking cupcakes and cakes.

You know, I just realized after posting so many cakes and cupcakes. When I was a kid, I was actually a big fan of buttercream. I liked the smooth creamy texture of it! Love it more less-sweet! I remember one time at school, my ex-classmate brought a green birthday cake with green butttercream frosting. As soon she offered me to take a slice from her plate, I dipped my two fingers into the buttercream and put it straight into my mouth whilst cake was still on her plate! And I ate as though I had not eaten a cake in my life! Then I licked my finger and another finger. Oopsss! I forgot everyone was watching! LOL what a piggy! Actually she looked very upset with my rudeness and some of my friends looked at me with a strange grin. Don't know how to express my embarassed -thick skinned face... so I pretended I'm cool about it! But now I understand why... I had no control over buttercream!

So should I say sorry for my rudeness? It's not a big thing though, but I think I was being rude in-front of the food! Can you imagine if this happened at this moment at this age??.. and your friend, boyfriend, girlfriend watching?? auwww... you tell me! As per my current opinion, a big middle finger for those people who gave me strange looks because I'm still loving it and I'm appreciating my food!!!

For the recipes, please click below links.
1. Carrot cupcakes recipe
2. Vegetarian chocolate cupcakes recipe

Angry Birds cupcakes recipe

Angry Birds here, Angry Birds there, Angry Birds everywhere. Everyone I know is crazy about Angry Birds. Angry Birds has grown into far more than just a game now. You can see Angry Birds on t-shirts, mugs, iPhone covers, and stationery. And today you can see them on my cupcakes.

These Angry Birds cupcakes are so simple to make. Decorate with a flat of delicious buttercream frosting and stick Angry Birds edible image on top of it! For butter cupcakes you can refer to my last month's post - Butter cupcakes recipe II or you can see below. 

Ingredients :

Item A :

Angry Birds edible images.

Item B :

Butter Cupcakes

125 gm unsalted butter, softened

125 gm caster sugar

125 gm self raising flour

Pinch of salt

2 eggs (medium size)

2 tbsp fresh milk

Baking Temperature : 170 C

Baking Time : 25-30 minutes

Method :

1. Preheat oven 170 C.

2. Bat well butter and sugar.  Add vanilla essence until mixture is fluffy.

3. Add in eggs alternating with flour. Add in milk, mix until well combined.

4. Spoon batter into muffin cups, filling each one about 1/2 full.

5. Bake for 25 to 30 minutes.

Item C :

Butter Cream :

400 gm ising sugar

200 gm butter

1 tbsp vanilla extract

Method :

1. Mix butter and ising sugar (bit by bit).  Beat until smooth and fluffy.

2. Add the vanilla extract and beat until well combined .

Instruction :

1. Decorate cupcakes with a flat of delicious buttercream frosting and stick Angry Birds edible image on top of it!

Super moist carrot cake recipe

I've tried many carrot cakes and these is my favorite recipe. These carrot cake is moist and flavorful with grated carrot, nice texture and has very good combination of flavors. These carrot cake can be eaten just plain. The most common icing on carrot cake is a cream cheese icing.

Ingredients :
3/4 cup corn oil
1 cup brown sugar
2 large eggs
1 tsp baking powder
1/2 tsp soda bicarbonate
1 1/4 cinnamon powder
1 tsp lemon juice
1/2 tsp salt
1 cup self-raising flour
1/2 crushed pineapple, drained
1/2 cup dessicated coconut
1/2 cup walnut or pecan
1/2 cup sliced almond for decoration

Baking Temperature : 180 C
Baking Time : 45-50 minutes

Method :
1. Preheat oven at 180 C.
2. In an electric mixer add in oil and brown sugar beat vigorously to combine. Add in eggs one a time, and beat well after each addition.
3. Add the sifted baking powder, soda bicarbonate, cinnamon powder, lemon juice and salt.
4. Add the flour and mix until well combined.
5. Add the crushed pineapple, dessicated coconut and walnut and mix well.
6. Bake for 50 minutes to an hour or until skewer comes out dry.

Cream cheese :
270 cream cheese
4 tbsp butter
1/3 cup icing sugar
1 tsp lemon juice

Method :
1. Mix all ingredients together and beat well until its fluffy. Do not over beat!

Magnolia's Chocolate Cupcakes recipes

Hehehe I know, another cupcake post alright. Been really wanted to bake Magnolia's chocolate cupcakes with chocolate frosting, It's packed with chocolate and buttermilk. I am sure I closed my eyes a few times because it tasted  really damn good! Made them for a special friend recently.

Here is my fifth cupcakes recipe and remember don't cut corners and you will have a successful treat!

Ingredients :
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla essence

Baking Temperature: 170 C
Baking Time: 20-25 minutes

Method :
1. Sift together flour and baking soda and set aside.
2. On the medium speed of an electric mixer, cream butter until smooth.
3. Add sugar and beat for 3 minutes or until fluffy.
4. Add eggs one at a time, beat well after each addition.
5. Add chocolate mix until well blended.
6. Add dry ingredients, alternating with buttermilk and vanilla essence. Beat until all ingredients are incorporated. Do not over beat
7. Spoon the batter into cupcakes liner, filling them about half full and bake for 20 to 25 minutes.
8. Cool the cupcakes for 20 minutes before icing.

Chocolate buttercream frosting :
1 1/2 cups butter, softened
2 tablespoons milk
260 gms semisweet chocolate, melted and cooled
1 teaspoon vanilla essence
2 1/4 cups sifted icing sugar sugar

Method :
1. Cream the butter for 3 minutes.
2. Add the milk and beat until smooth.
3. Add melted chocolate and vanilla essence and beat for 5 minutes. Beat on low speed.

Oreo cheese chocolate cake recipe

The only cake that attracts me is cheese cake. A smooth and creamy cheese cake filled with rich cream cheese... nyummmyyy. They are a decadent dessert. 

This is my first cheese cake recipe. Cheese cake is difficult to make, but follow the simple steps below to make an elegant cheese cake.

Ingredients :

Chocolate cake (base) :

2 cups all-purpose flour

1tsp baking soda

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar

4 large eggs, at room temperature

170 gm unsweetened chocolate, melted

1 cup buttermilk

1 tsp vanilla essence

1/2 cup crashed Oreo

Filling :

2 cups cream cheese

1/2 cup sugar

1/2 tsp vanilla essence

1/2 cup sour cream

2 large eggs

1 cup Oreo cookies 

Some Oreo cookies (quarted for decoration)

Baking Temperature : 180 C
Baking Time : 50 minutes

Filling method :

1. Beat cream cheese, sugar and vanilla essence in a mixer.

2. Add in sour cream. Beat well.

3. Add in egg at a time, beat well after each addition.

4. Add in crush Oreo.

Method:

1. Preheat oven at 180 C.

2. On a medium speed of electric mixer, cream the butter until smooth.

3. Add in sugar and beat until fluffy for 3 minutes.

4. Add the eggs one at a time, beat well after each addition.

5. Add the melted chocolate, mix until well incorporated.

6. Add the dry ingredients, alternating with butter milk or vanilla essence.

7. In a pan, put aluminum foil to avoid base from burning. Pour chocolate cake base into the pan. Bake for 10 minutes and take it out from the oven.

8. Add in filling on top of the chocolate cake. Bake for 25 minutes and take it out from the oven.

9. Cover pan with aluminium foil to avoid filling from getting burnt. Steam bake for another 25.

Oreo cheese cupcakes recipe

Last weekend was about indulgence. I baked 3 types of cheese cakes. So this is one of them, but a LITTLE bit more special because of its cute size. There is always a reason to eat cupcakes, birthdays, weddings etc. This time I baked for my hard day's work. An appreciation to myself after some hard work baking for friends, family and loved ones and forgot to bake for myself.

These are soft and creamy cupcakes and ideal to eat at any time. Kids will love these quirky cupcakes decorated with quarted Oreo cookies and it tastes yummy too!  Follow exactly the simple steps below and your Oreo cheese cupcakes should be yummy as mine :)

Ingredients :

Base :

35 crushed Oreo cookies (trow middle cream)

1/4 cup butter (melted)

Method :

1. Preheat oven at 180 C.

2. Mix crushed Oreo and butter together until well combined. Press firmly onto bottom. Set aside.

Filling :

2 cups cream cheese

1/2 cup sugar

1/2 tsp vanilla extract

1/2 cup sour cream

2 large eggs

1 cup Oreo cookies 

Some Oreo cookies (quarted for decoration)

Baking Temperature : 180 C

Baking Time : 45-50 minutes

Method :

1. Beat cream cheese, sugar and vanilla extract in an electric mixer.

2. Add the sour cream. Beat well.

3. Add the egg at a time, beat well after each addition.

4. Add the crush Oreo. Pour cream onto base.

5. Steam bake for 45 minutes. 

6. Leave to cool. Refrigerate for 4 hours or leave overnight.

Carrot cake recipe II

Another carrot cake recipe, but this is a simple one, no need for berries or other spices and trust me you won't believe how tasty it was. It's not oily and is super moist! For those carrot cake fans you are recommended to try this simple recipe. Cream cheese frosting recipe is included below (warning: this cream cheese will make you addicted to it!)

The one I made was without topping - see the picture. I think it looks nice without topping and I put some flowers for decoration, how exotic she is... heheh. Even food needs make-up ok!

Ingredients :

2 1/2 cups self-raising flour

1 1/2 tsp baking powder

3/4 tsp soda bicarbonate

1/2 tsp salt

1 1/4 cinnamon powder

1 cup eggs

1 cup corn oil

110 gm butter, melted

1 cup brown sugar

3/4 castor sugar

2 cup grated carrot

40 gm hazelnut


Baking Temperature : 180 C
Baking Time : 45-50 minutes

Method :

1. Preheat oven at 180 C.

2. In a mixer add butter, oil and brown sugar beat vigorously to combine. Add in eggs one a time, and beat well after each addition. 

3. In a large bowl put flour, baking powder, soda bicarbonate and salt together and sift.

4. Add in eggs one at a time alternating with dry item and mix well.

5. Bake for 50 minutes to an hour or until skewer comes out dry.

Cream cheese :

270 cream cheese

4 tbsp butter

1/3 icing sugar

1 tsp lemon juice

Method :

1. Mix all ingredients together and beat well until its fluffy. Do not over beat!

Vegetarian chocolate cake with chocolate ganache recipe

If  I could I want my cakes and cupcakes all vegetarian. This is one of my vegetarian cupcake/cake recipe. I will post more in the future. Don't be surprised that these little cakes are super moist and you don't even have to use the mixer, if you prefer to whisk. The chocolate ganache is gloriously smooth and shiny-like! You could never make a mess out of good looking cupcakes like the ones above... heheh!

Ingredients :

1 cup all purpose flour or self-raising flour

1 tsp baking powder

1/2 soda bicarbonate

1/2 cup cocoa powder

2 1/2 tbsp milk powder

1 1/2 water

1 cup brown sugar

1 tsp vanilla

1 tbsp coffee

1/2 cup corn flour

A pinch of salt

1 tsp lemon juice

1/2 cup almond

Baking Temperature : 160 C

Baking Time : 40-45 minutes

Method :

1. Heat up oven to160C.

2. In a large bowl, sift flour, baking powder, soda bicarbonate, cocoa powder.

3. Add the milk powder, salt and brown sugar. Set aside.

4. On the medium speed of an electric mixer add the water, corn oil, coffee until well blended.

5. Add the dry ingredients on top of batter and lastly add the lemon juice and almond and mix well.

6. Spoon the batter into cupcakes liner, filling them about half full. 

7. Bake for 40 minutes.

Chocolate ganache :

1 cup condenced milk

1 vanilla extract

1/2 cup corn oil

1/3 cup cocoa powder

A pinch of salt

Method :

1. Mix condenced milk, vanilla extract, corn oil and cocoa powder in a bowl. Beat until well combined.

2. Pour batter on a pan.

3. On gas stove, place pan on top of it and keep on low heat, keep stirring batter until well combined.

3. Add in vanilla extract and salt. Stir until thicken, then off the gas stove.

Carrot cake and cream cheese frosting recipe

I just fall in love with carrot cake, love the fact that its well known for its antioxidant-packed ingredients. Not only that, these carrot cakes are unforgettably moist! I got the ingredients last month from a friend of mine, but didn't really have the time to bake. And I made adjustments on the ingredients and added in some spices just to make it taste a little bit better. So this recipe is officially mine :)

For serving suggestions, you can sprinkle in cardamom powder on top of the cream cheese or maybe some shredded carrot.

Ingredients :
3/4 cup corn oil
1 cup brown sugar
2 large eggs

1 tsp baking powder

1/2 tsp soda bicarbonate
1/2 tsp ground cardamom
1 1/4 cinnamon powder

1/2 tsp salt

1 cup self-raising flour

1 handful of currants or raisins

1/2 crushed pineapple, drained

1/2 cup dessicated coconut

1/2 cup walnut

Baking Temperature : 180 C
Baking Time : 45-50 minutes

Method:

1. Preheat oven at 180 C.
2. In an electric mixer add in oil and brown sugar beat vigorously to combine. Add the eggs one a time, and beat well after each addition.
3. Add the sifted baking powder, soda bicarbonate, ground cordamom, cinnamon powder and salt.
4. Add the flour and mix until well combined.
5. Add the crushed pineapple, dessicated coconut and walnut and mix well.
6. Spoon the batter into cupcakes liner, filling them about half full
7. Bake for 45-50 minutes to an hour or until skewer comes out dry.

Cream cheese :

270 cream cheese

4 tbsp butter

1/3 cup icing sugar

1 tsp lemon juice

Method :

1. Mix all ingredients together and beat well until its fluffy. Do not over beat!

Red velvet cupcakes recipe

Red velvet cake is a light cocoa cake, made red by red edible food coloring with white cream cheese frosting. This recipe comes from Magnolia Bakery and I had amended some ingredients in it. I prefer light and less sweet frosting because the cake is already sweet. 

I used to fancy Valentine's Day, and am always looking for something romantic for him... but I think (heheheh) I'm gonna bake this for him next Valentine's Day. It's red and white frosting seem effortless. It has an elegant look. Use your own imagination to decorate your cake (roses on top of the cake or rose-shaped frosting etc).. make it presentable.

This is the second time I baked the red velvet cake. The creamy chocolaty taste has been driving me crazy and I can't stop promoting the recipe to my close friends... heheh (smug face again). One thing I know, you won't go wrong with passionate red which is often associated with joy, blessing, determination and energy.  

Recipe adapted from me + Magnolia Bakery 

Ingredients :

Cake :

3 1/3 cups all-purpose flour (sifted)
3/4 cup unsalted butter, softened
2 1/4 cups fine sugar
3 large eggs
3 tbsp red food coloring
4 1/2 tbsp cocoa powder
1 1/2 tsp vanilla essence
1 1/2 cups plain yogurt + 2 tbsp fresh milk
1 tsp salt
1 1/2 tsp cider vinegar or white vinegar
1 tsp baking soda

Baking Temperature : 170 C
Baking Time : 20-25 minutes

Method :
1. Preheat oven at 170 C.
2. Mix butter and sugar in a mixer until very light and fluffy.
3. Add the egg one at a time.
4. In a separate bowl whisk red food color, cocoa powder and vanilla essence. Add in to the batter and beat well (do not over beat).
5. In small cup, stir buttermilk and salt together and add in to the batter in 2 parts alternating with the flour. Beat well until the ingredients are incorporated.
6. In a small bowl mix vinegar and baking soda together and add in the batter. Mix well.
7. Bake for 20-25 minutes.

Cream cheese :
125 gm cream cheese
50 gm unsalted butter
110 gm ising sugar (I reduced sugar to 80 gm)
1 cup fresh cream or double cream, whipped until stiff

Method :
1. Beat cream cheese with butter in a mixture until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.

Vanilla cupcakes recipe

These are by far the best vanilla cupcakes I ever baked. Brilliant recipe I would say! I thought I had the best recipe, but I have to admit that this is much much better and worth giving it a try! It so rich and moist.  I found the recipe from Food Network months ago but did not dare to give it a try. I changed the recipe a little bit ( I don't like it too sweet). Thanks to Allysa Torey, founder of  famous Magnolia Bakery! 

Ingredients :
Cup Cakes :
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
500 gm unsalted butter, softened
1 3/4 cups fine granulated sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Baking Temperature : 170 C
Baking Time : 15-20 minutes

Method : 
1. Preheat oven to 170C.
2. Beat butter until smooth and add the sugar. Beat until mixture is fluffy.
3. Add the egg one at a time and beat well.
4. Add the flour, alternating with the milk and vanilla (combined self-raising and all-purpose flour)and beat until well combined.
5. Spoon batter into cupcakes cups, filling each one about 2/3 full.
6. Bake for 15-20 minutes.

Vanilla frosting :
250 gms unsalted butter, softened
6 to 8 cups ising sugar
1/2 cup milk
1 teaspoons vanilla extract

Method :
1. Mix butter and ising sugar.  Beat until smooth and pluffy.
2. Add in milk and vanilla and beat until well combined.

Butter cupcakes recipe II

Absolutely simple cupcakes, and delicious too! I found this recipe while checking out popular cupcake recipes on the net. I made some adjustments on it. I reduced sugar from 125 gm  to 110 gm, because it was too sweet.  These cupcakes have beautiful golden brown tops that spring back when  pressed softly, you will also taste hints of vanilla. They are perfect to be served at anytime.

There are two types of frosting you can choose from to suit your liking. Preparation and baking time will take an hour.  

Ingredients : 

125 gm unsalted butter, softened

125 gm caster sugar

125 gm self raising flour

Pinch of salt

2 eggs (medium size)

2 tbsp fresh milk

Baking Temperature : 170 C

Baking Time : 25-30 minutes

Method :

1. Preheat oven 170 C.

2. Beat butter and sugar until fluffy.

3. Add the eggs alternating with flour. Add the milk, mix until well combined.

4. Prepare 24 paper cups into the pan.
5. Spoon batter into cupcakes cups, filling each one about 2/3 full.

6. Bake for 25 to 30 minutes.

Butter Cream :

400 gm ising sugar

200 gm butter

1 tbsp vanilla extract

Method :

1. Mix butter and ising sugar. Beat until smooth and fluffy.

2. Add in vanilla extract and beat until well combined

Vanilla frosting :

250 gm unsalted butter, softened

6 to 8 cups ising sugar

1/2 cup milk

1 teaspoons vanilla extract

Method :

1. Mix butter and ising sugar. Beat until smooth and fluffy.

2. Add in milk and vanilla and beat until well combined.

Butter cupcakes recipes

Hello! How are you today? Here's my favorite butter cupcake recipe. It's extremely moist and I can't get enough of  it. I hope you will take some time out to try this simple, somewhat delicious dessert. You could simply eat it without the topping/frosting on top of it.

Ingredients :

250g butter, softened

210 g (mixed of castor sugar and light brown sugar)
4 medium size eggs
1 tsp vanilla essence
5 tbsp fresh milk
1/2 tsp salt
A pinch of lemon zest
200 g self-raising flour
Semi sweet chocolate chip

Baking Temperature : 170 C
Baking Time : 25-30 minutes

Method :

1. Preheat oven 170 c.

2. Bat well butter and sugar.  Add vanilla essence until mixture is fluffy.

3. Add the eggs alternating with flour. Add the milk, lemon zest and salt, mix until well combined.

4. Spoon batter into cupcakes cups, filling each one about 2/3 full.

5. Bake for 25 to 30 minutes. (Add in chocolate chip after 8 minutes)

Vanilla frosting :

250 gms unsalted butter, softened

6 to 8 cups ising sugar

1/2 cup milk

1 teaspoons vanilla extract

Method :

1. Mix butter and ising sugar (bit by bit).  Beat until smooth and fluffy.

2. Add in milk and vanilla and stir until well blended.