As my Raspberry cupcakes have very good response from the kids, i will make more often on this recipe. However, its a bit too heavy & oily! So, I’m trying to search for some light & fluffy cupcakes.
I want to also try some deco on top of the cupcakes that make it more attractive & pretty too! So, i found this recipe from Joy of Baking with some modification on recipe.
1 tips I would like to remind you, its Too….Sweet……!!
Note : I do 2 X of the recipe.
1/2 cup (113 grams) butter, room temperature
2/3 cup (130 grams) granulated white sugar (I use 100g)
3 large eggs
1 teaspoon pure vanilla extract (I use 1 tbs of Raspberry rum)
Zest of 1 large lemon(outer yellow skin) (i don use)
1 1/2 cups (195 grams) all purposeflour
1 1/2 teaspoons baking powder
1/4 cup (60 ml) milk （I use mix fruit yogurt + Milk)
2 cups (230 grams) confectioners sugar (icing sugar), sifted (I use 150g)
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream (i don’t use)
Assorted food colors(if desired)
Vanilla Cupcakes:Preheat oven to 350 degrees F (177 degrees C) 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, flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and 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 minutesor just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.
Confectioners (Buttercream) Frosting: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 downthe 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 desired food color