Delicious Crabapple vanilla cupcakes

Happy Thursday Ladies! 

Anyone who knows me will tell you that I absolutely love to bake! Cakes, slices, muffins, biscuits. You name it I bake it! I love cooking these traits almost as much as I enjoy eating them! 

Today I thought I would share one of my all time favourite recipes. The Crabapple Bakery, Vanilla Daisy Cupcakes. These cupcakes are delicious, easy to make and a real crowd pleaser. The recipe below makes 24.

You will need. 

2 3/4 cups of plain flour 

2 teaspoons baking power 

200g butter 

1 3/4 cups of castor sugar 

4 eggs 

1 tablespoon vanilla extract 

1 cup of milk 

(Frosting)

200 g softened unsalted butter

1/2 cup milk

1 tablespoon vanilla extract

8 cups icing sugar

Method 

Preheat oven to 170°C. Line two 12-hole muffin trays with cupcake papers.

Sift together the flour and baking powder. In a separate bowl, cream the butter for 1–2 minutes. Add the castor sugar a third at a time, beating for 2 minutes after each addition. After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved. Add eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy. Add the vanilla extract and beat until combined.

Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half of the milk and beat until combined. Repeat this process. Add the remaining third of the flour and beat until thoroughly combined; do not overbeat as this will toughen the mixture.

Spoon mixture into cupcake papers, filling each about threequarters full. Bake for 18–20 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting. 

Frosting 

Cream the butter for 1–2 minutes. Add the milk, vanilla extract and half of the sifted icing sugar, and beat for at least 3 minutes or until the mixture is light and fluffy. Add the remaining icing sugar and beat for a further 3 minutes or until the mixture is light and fluffy and of a spreadable consistency. Add extra milk if the mixture is too dry or extra icing sugar if the mixture is too wet.

If you wish to colour and/or flavour the buttercream then this is the time to do it (except for lemon blossom and coconut – see guide on previous page). Follow the guide on the previous page to create the colours and flavours you desire. Add a drop at a time and beat in until you reach the required colour and/or flavour.

Recipe thanks to The Crabapple Bakery cupcake cookbook. If you don't already own this beautiful book check it out. It is filled with delicious recipes that your family and friends will love. 

Lou xxx