Cupcakes are something every mum finds herself baking at some stage.  At our school and kindy they are the preferred treat to celebrate birthdays.  There’s no messy cutting of the cake, no fighting over who got the largest slice  or the piece with the most lollies on it, and best of all the birthday child only has to blow out a candle on their own cake, keeping the spread of germs to a minimum.  But I must confess I have never been the best cupcake baker, they usually end up tilting like the Leaning Tower of Pizza.  I used to blame my oven which was clearly installed on an angle, but now that we have moved house I have had to face the fact that it probably has something to do with…..ME!

Not quite sure what I am doing wrong, I have been on a quest to rectify the situation, and I am happy to report that I have solved the angle dilema…..I just use an ice-cream scoop to make the perfect cupcake shape and size!  (I also do this with my muffins).  And I have also found the perfect cupcake recipe along with one for the most heavenly buttercream frosting.  I doubled the recipe, as I do with most recipes and it didn’t seem to affect the quality of the cakes at all.  So, next time you’re out to impress your friends or you want to contribute something to the school canteen, this is your recipe.

Vanilla Cupcakes

1/2 Cup (113 g) Unsalted Butter, room temperature

2/3 Cup (130g) White Sugar

3 Large Eggs

1 tsp. Vanilla Extract

Zest of 1 Large Lemon (I left this out for the kids)

1 1/2 Cups (195g) Plain Flour

1 1/2 tsp. Baking Powder

1/4 tsp. Salt

1/4 Cup (60mls) Milk

Method:

Preheat oven to 170C (350F) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.

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

Beat in the vanilla extract.

In a separate bowl whisk together the lemon zest (optional), flour, baking powder and salt.

With the mixer on low speed, alternately add the flour mixture and the milk, in three additions, beginning and ending with the flour.

Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes, or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before stated baking time).

Do not over-bake or the cupcakes will be dry.

Remove from the oven and place on a wire rack to cool.

Once the cupcakes have completely cooled, frost with icing.

Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Buttercream Frosting

Ingredients:

2 Cups (230g) Icing Sugar, sifted

1/2 Cup (113g) Unsalted butter, room temperature

1 tsp. Vanilla Extract

2 Tbl. Milk or Light Cream

Assorted Food Colours of your choice (optional)

Method:

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.

Add the vanilla extract.

With the mixer on low speed, gradually beat in the sugar.

Scrape down the sides of the bowl.

Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).

Add a little more milk or sugar, if needed.

Tint the frosting with food colours of your choice.

Source:http://www.joyofbaking.com/VanillaCupcakes.html#ixzz1fhpcVEBc